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Sweet Green Chile Chicken Enchiladas

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Sweet Green Chile Chicken Enchiladas

Do you ever need get a meal ready early in the day – fully ready and in the pan hours early? When you have a busy afternoon and know you won’t have a minute to get dinner ready? This happens to me weekly!

When we have a busy afternoon I love to get dinner ready early – these Sweet Green Chile Chicken Enchiladas are the perfect make-ahead dish. Just assemble the enchiladas early in the day, cover them up and chill in the fridge until dinnertime, bake, and you have a full meal ready in minutes.

I love the flavor of green chiles with a hint of sweetness. It adds a bright flavor to the dish, especially with a hint of lime and cilantro on top. If you can find fresh made tortillas in your grocery store’s bakery section – give them a try – it makes a big difference!

Another thing I love to do is only put the sauce down the middle of the enchiladas, and cover that part with cheese – this keeps the enchiladas from being too drenched in sauce and cheese.

Sweet Green Chile Chicken Enchiladas

Author Shannon Lyon | Plum Street



  • 1½-2 lbs. chicken breast, diced (4-5 chicken breasts)
  • 1 tbsp. olive oil
  • tsp. garlic salt
  • 2 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. pepper
  • 1/2-1 cup water

Enchilada Ingredients

  • 8-12 flour tortillas
  • 1 cup cooked rice
  • 1 cup black beans
  • 3 cups shredded cheese, divided
  • 2 cans (4 oz.) green chiles
  • 1 jar (16 oz.) salsa verde (mild)
  • 1/3 cup white sugar
  • 1 cup heavy cream (or half+half)
  • 1 lime, juiced
  • cilantro, for topping (optional)
  • lime juice, for topping (optional)



  • In a large nonstick skillet over medium-high heat, add olive oil and diced chicken breast. Heat until chicken is cooked through.
  • Add spices and water. Continue to cook until chicken is coated in herbs and water has reduced. Remove from heat and set aside.

Sweet Green Chile Enchilada Sauce

  • In a medium saucepan over medium heat, combine jar of salsa verde, 1 small can of diced green chiles, lime juice, sugar, and cream. Stir continuously until it's bubbling slightly, and sugar is dissolved well.
  • Remove from heat and pour into blender. Blend until smooth (can also use an immersion blender). Set aside.

Enchilada Assembly

  • Preheat oven to 325°F. Spray a 9×13 pan with cooking spray.
  • In a large bowl, combine cooked chicken, 1 cup of cheese, 1 can of diced green chiles, black beans, and cooked rice. Mix well.
  • Place a flour tortilla in one hand, and scoop 1-2 heaping scoops of the enchilada filling into the tortilla. Spread it evenly, vertically, along the tortilla. Roll it up well and place in the prepared 9×13" pan.
  • Continue filling and rolling until pan is full. Pour sauce over enchiladas, then top with remaining 2 cups of cheese.
  • Bake in preheated oven 15-20 minutes, until cheese is bubbling and/or golden brown.
  • Remove from oven and top with fresh cilantro and/or more lime juice. Enjoy!

We love these Sweet Green Chile Chicken Enchiladas – I hope you will too. See my other main dish tried and true recipes here.

Be sure to let me know if you make this and tag me @plumstreetcollective on Instagram. Happy cooking!

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  1. These look delish! I’m making them tonight but wasn’t sure what kind of cheese you used. Was it Monterrey jack?

    1. So sorry I’m just seeing this comment! You can use any kind of cheese but I love monterey jack for enchiladas!

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