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My easy Green Chicken Enchilada recipe is always a fan favorite, and super quick to make if prepped ahead of time. Whenever I get a bag of frozen chicken breasts from Costco, three go straight in the crockpot with green enchilada sauce. Once they are fully cooked and shredded, I separate them into two servings and put them in a freezer bag until I’m ready to make them.

The chicken enchiladas are prepared and ready to go in about 30 minutes. After you try this recipe, please let me know your thoughts. Enjoy your homemade eats!

Green Chicken Enchiladas

An Easy 4 Ingredient Green Chicken Enchilada Recipe
Print Recipe
Prep Time 8 hours
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8 Enchiladas

Ingredients
  

  • 3 Chicken Breasts
  • 28 ounces green enchilada sauce
  • 16 ounces shredded Mexican cheese
  • 10 Medium Flour tortillas

Optional Toppings

  • 1 finely chopped green onion
  • 1 finely chopped cilantro

Instructions
 

PREP

  • Cook chicken and enchilada sauce in a crockpot on LOW for 6 hours. Shred the chicken and cook for 2 more hours.
  • You can prep this mix ahead of time and store it in a gallon ziploc freezer bag until ready to assemble. You can quickly thaw it and move to the next step.

ASSEMBLE & BAKE

  • Preheat oven to 350 degrees and pour enough chicken mix to coat the bottom of a 13x9 inch cake pan.
  • Pour the rest of the chicken enchilada mix into a shallow bowl. Coat each tortilla with the mix, then lay them flat.
  • Place 3 tbsp chicken mix & 2 tbsp cheese on each tortilla. tuck in the sides and roll it up. You made an enchilada!
  • Put the enchiladas in the pan to fit 8-10 on a single layer, then pour the leftover sauce & cheese over enchiladas
  • Bake in the oven for 30 minutes.
  • Top with green onion or cilantro and serve right away.

Notes

You can serve this dish with Spanish rice, corn, beans, sour cream, guacamole, and salsa.

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Step 1: Chicken Prep

You will need a crockpot or a stockpot on a low simmer. Grab three chicken breasts (frozen or thawed) and a large 28-ounce can of Green Enchilada sauce.

Place the chicken breasts in the crockpot and pour the enchilada sauce on top. Set your crockpot settings to “LOW” and let them cook for 4 hours. 

Once the chicken is cooked through and you can shred all the chicken and leave it in the crockpot on “LOW” for another 2 hours to soak up all that sauce.

You can put it in the fridge if you are planning to cook it within 3 days.

If you are not serving right away, you can place everything in a gallon Ziploc bag and put it in the freezer. I usually separate the chicken into two bags for different occasions if I am just serving my family of 4.

Step 2: Assembly

For this step, you will need your enchilada mixture, tortillas, cheese blocks, 13×9 cake pan, and foil.

If your chicken was in the freezer, you will want to take it out and keep it in the refrigerator overnight to thaw.

  1. Preheat the oven to 350 degrees and line the bottom of your cake pan with foil.
  2. Pour your thawed chicken enchilada mix into a large bowl.
  3. Then, pour some of the green chicken enchilada mix onto the bottom of your 13×9 cake pan
  4. Grate your cheese and have it ready
  5. Coat a tortilla with the enchilada mix on both sides and place it flat on a mat or plate.
  6. Put 3 tablespoons of the shredded chicken and 2 tablespoons of cheese and roll up your tortilla, tucking in the ends so nothing oozes out while baking.
  7. Put the rolled tortilla against the long wall of the cake pan in the corner. Dip another tortilla and follow the steps above until your pan is full. There should be enough room to fit 2 columns of 4 enchiladas in the pan and maybe one down the middle.
  8. Pour your leftover green chicken enchilada mixture on top of the rolled tortillas, and Sprinkle the rest of your cheese over all the enchiladas.
  9. You can add chopped jalapenos for spice, or olives over top.

Step 3: Bake & Serve

Place your enchiladas in the oven to bake for 30 minutes.

Remove the baking pan from the oven and garnish with a finely chopped green onion. (optional)

Using a spatula, separate and serve your green chicken enchiladas with Spanish rice, beans, Mexican street corn, sour cream, guacamole, chips, and salsa.

Green Chicken Enchiladas

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