These stacked green chile chicken enchiladas are cheesy, saucy, and packed with flavor—like your favorite comfort food, but way easier to throw together on a busy night!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Enchiladas
If you’re craving something warm, cheesy, and totally satisfying, these stacked green chile chicken enchiladas are about to become your new go-to dinner.
They’ve got all the flavors you love—melty cheese, tender shredded chicken, and just the right kick from green chiles—layered up in a super easy, no-fuss stack instead of rolling each tortilla.
It’s comfort food with a little southwestern flair, and bonus: it comes together fast, making it perfect for weeknights or lazy weekends!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Green Chile Enchilada Sauce: The base of the flavor! Tangy, a little spicy, and makes everything nice and saucy.
- Corn Tortillas: Traditional and sturdy—perfect for layering without getting soggy.
- Shredded Cooked Chicken: A great use for rotisserie or leftover chicken; it adds protein and heartiness.
- Diced Green Chiles: Mild heat and that signature green chile flavor that makes this dish pop.
- Whipped Cream Cheese: Makes the chicken filling extra creamy and rich with zero effort.
- Garlic Powder: Adds a little savory depth to the filling.
- Chili Powder: Brings a warm, smoky spice without being too hot.
- Salt: Just enough to balance and bring out all the flavors.
- Cumin: Earthy and aromatic; a must for that Tex-Mex flavor.
- Shredded Pepper Jack Cheese: Melty with a tiny kick—perfect for layering inside and on top.
- Shredded Cheddar Cheese: Adds a sharp, cheesy punch that pairs perfectly with the green chiles.
How to Make Stacked Green Chile Chicken Enchiladas
[Step 1] Spray a 9x13 inch baking dish with nonstick cooking spray and cover the bottom with half a can of green enchilada sauce (about 5 ounces).
[Step 2] In a medium skillet, combine the shredded chicken, cream cheese, diced green chiles, garlic powder, chili powder, cumin, salt, and the remaining half of one can of green enchilada sauce. Cook the mixture until heated through.
[Step 3] In a bowl, combine the shredded Pepper Jack and shredded cheddar cheese. Set aside.
[Step 4] Spread ½ cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Cut or tear the tortillas in half and line the bottom of the dish with 12 halves. Spread ⅓ of the chicken mixture and sprinkle with 1 cup of cheese. Repeat with two more layers, reserving ½ cup of shredded cheese. On top of the third layer, add 12 more tortilla halves and pour the second can of sauce over the top. Sprinkle with the remaining ½ cup shredded cheese.
[Step 5] Bake at 350 degrees for 30 - 35 minutes. Let the enchiladas rest for 10 minutes before serving.
How to Store and Reheat Leftovers
To store leftover green chile chicken enchiladas, cover the dish tightly or transfer slices to an airtight container and refrigerate for up to 4 days.
When you're ready to reheat, pop a portion in the microwave for about 1–2 minutes or warm the whole dish in a 350°F oven until heated through—about 20 minutes.
You can also freeze them for longer storage; just thaw overnight in the fridge before reheating.
Tips & Tricks
- Use rotisserie chicken: It’s a major time-saver and already packed with flavor.
- Mix cream cheese while warm: Make sure the chicken is slightly warm so the whipped cream cheese mixes in smoothly.
- Layer like lasagna: Stack the ingredients evenly in layers instead of rolling—it’s faster and just as tasty!
- Don’t skimp on the sauce: Spread a little on the bottom of the pan and between layers to keep everything moist and flavorful.
- Mix cheese types: A blend of pepper jack and cheddar gives the perfect combo of meltiness and flavor.
- Let it rest before slicing: Give it 5–10 minutes out of the oven so it sets up and slices more cleanly.
- Add toppings if you want: Sour cream, avocado, green onions, or fresh cilantro make it even better!
Green Chile Chicken Enchiladas
Ingredients
- 18 Corn Tortillas
- 20 Ounces Green Chile Enchilada Sauce 2 (10 ounce) cans
- 2 Cups Chicken cooked & shredded
- 8 Ounces Whipped Cream Cheese
- 4 Ounces Diced Green Chiles
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Chili Powder
- ½ Teaspoon Cumin
- ½ Teaspoon Salt
- 8 Ounces Cheddar Cheese shredded
- 8 Ounces Pepper Jack Cheese shredded
Instructions
- Spray a 9x13 inch baking dish with nonstick cooking spray and cover the bottom with half a can of green enchilada sauce (about 5 ounces).
- In a medium skillet, combine the shredded chicken, cream cheese, diced green chiles, garlic powder, chili powder, cumin, salt, and the remaining half of one can of green enchilada sauce. Cook the mixture until heated through.
- In a bowl, combine the shredded Pepper Jack and shredded cheddar cheese. Set aside.
- Spread ½ cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Cut or tear the tortillas in half and line the bottom of the dish with 12 halves. Spread ⅓ of the chicken mixture and sprinkle with 1 cup of cheese. Repeat with two more layers, reserving ½ cup of shredded cheese. On top of the third layer, add 12 more tortilla halves and pour the second can of sauce over the top. Sprinkle with the remaining ½ cup shredded cheese.
- Bake at 350 degrees for 30 - 35 minutes. Let the enchiladas rest for 10 minutes before serving.
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