Main Dish Recipes

5 Ingredient Green Chile Enchiladas

This recipe for green chile enchiladas has been on my blog for more than five years, and it’s continued to be a family favorite.

But the photo was so abysmal that I hated to share it very often. Every time I’d pull up the recipe to make it myself, I think, “I HAVE to re-do this post.”

So, five years later. . . I finally did.


green chile enchiladas

I love that this is the EASIEST recipe. If I’m feeling really on top of my life, I assemble these green chile enchiladas in the morning while the girls are eating breakfast and then just stick it in the fridge until dinner time and then I pop it in the oven.

But even without advance prep, you can have this ready to go in the oven in just a couple of minutes after your chicken is cooked.

Also, I’ve used all kinds of green salsa or green enchilada sauce for this recipe and they’ve all been good (I think once I used one that was really spicy, but that was back when I lived in Texas and had forty-seven salsa options to choose from, so I have no idea what brand that was).

This time, I used Pace’s new Salsa Verde because I was working on an Instagram campaign with them, and Bart (who didn’t know about that campaign or that I’d done anything differently) said, “These are the best they’ve ever been.” So, this is a thumbs up to that green salsa, plus even though it was medium heat, all three of my girls had second helpings, so it’s not too spicy.

Also, I’ll eat these with whatever tortillas I have on hand, but I do think the very best tortillas are the fresh flour tortillas.

green chile enchiladas

green chile enchiladas

green chile enchiladas

Sometimes I cook them up myself using the Tortillaland flour tortillas, and this time I just made sure to buy ones in the bakery section that are freshly cooked kind instead of the ones that can sit on the shelf for a month or more and are a little thicker.

I feel like they taste better, make the whole thing less bread-y, and crisp up nicely on the edges.

(How did I just write that many words about tortillas?)

Anyway, the good news is that whatever kind of salsa or tortillas you use, it’s still going to be delicious.

I’m not even going to say one word about cheese brands or half-and-half varieties (mostly because I have no words to say about them).

Print Recipe
5 Ingredient Green Chile Enchiladas
These delicious green chile enchiladas have only five ingredients and are super easy to assemble, plus the whole family will love them!
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
6 servings
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
6 servings
  1. Preheat oven to 350 degrees.
  2. Mix the half-and-half and salsa verde together in a medium bowl.
  3. Set aside 1 cup of the mixture. In the bowl with the remaining salsa mix, add the shredded chicken and stir to coat the chicken thoroughly.
  4. Pour about 1/4 cup of the salsa mixture into the bottom of the pan and spread into a thin layer.
  5. On each tortilla, spread a thin layer of the salsa mixture, then scoop a large spoonful of chicken mix into the center of the tortilla and roll the tortilla up. Place in a 9x13 baking dish. Repeat with remaining tortillas.
  6. Pour the leftover salsa/half-and-half mixture evenly over the pan. Top with shredded cheese.
  7. Bake for 25-30 minutes, until cheese is slightly browned and bubbly.
Recipe Notes

Adapted from Everyday Food

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  • Reply Kayla October 18, 2017 at 7:07 am

    Aaand now I really want enchiladas.

  • Reply Patricia October 22, 2017 at 9:20 am

    My husband is lactose intolerant so I need dairy substitutes. I’m thinking I could sub either one cup almond milk with a tablespoon of olive oil for the half and half or almond milk with soy sour cream mixed in. Soy or almond cheese substitutes are widely available.
    Your suggestions for substitutions?

  • Reply Grace October 23, 2017 at 7:57 am

    Made this yesterday – delicious!! And now I am really looking forward to my lunch today.

  • Reply Brittany Hale February 11, 2018 at 3:57 pm

    I’ve made these twice now and they are delicious and so easy!

  • Reply Linda Blackburn June 28, 2018 at 4:31 pm

    If using TortillaLand flour tortillas, do you cook them first?

  • Reply Kiim August 3, 2018 at 10:35 am

    I made these a few nights ago and they were the best enchiladas I’ve ever made. I only had only left (I made 8) and had it for lunch the next day- it was even better. Bravo on a great recipe. The whole family liked it!

    • Reply Janssen Bradshaw August 3, 2018 at 9:58 pm

      THANK you so much for letting me know – I’m so glad you loved them!

  • Reply Silvia Karklis Diniz August 16, 2018 at 9:46 am

    Thanks for sharing!

  • Reply Katie September 13, 2018 at 1:12 pm

    Hi! Have you ever made this recipe to have on hand as a freezer meal? Just wondering if it freezes ok?

    I made your jalapeno popper chili the other day and it was wonderful!

  • Reply Kathleen May September 13, 2018 at 2:45 pm

    Have you ever made this recipe to be a freezer meal? Just wondering if it freezes ok?

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