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Sour Cream and Green Chile Chicken Enchiladas
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5 from 14 votes

Easy Skillet Sour Cream-Green Chile Chicken Enchiladas


For the Chicken Filling:

  • 2 cups shredded chicken (I use Rotisserie)
  • 3/4 cup light sour cream
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup roasted hatch chile, diced small *see notes

For the Enchiladas:

  • 1 [16-ounce] jar of salsa verde
  • 8 tortillas (I use Siete Foods Cassava)
  • 1 cup shredded Monterey jack cheese

For Serving (all optional):

  • 1 avocado, cubed
  • 1 lime, cut into wedges
  • 1/4 small red onion, finely diced
  • 2 tbsp cilantro leaves


  • Preheat the oven to 375 degrees F.

Prepare the Filling:

  • In a large bowl, combine all of the chicken filling ingredients. Stir until well combined and set aside.

Make the Enchiladas:

  • Spread 1 cup of the salsa verde across the bottom of a 12 inch cast iron skillet (or a 9 x 13 casserole dish) so that it evenly coats the bottom.
  • In a separate, small skillet over medium-low heat, heat 1/4 cup of the salsa verde. One by one, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Transfer the softened tortilla onto a plate and fill with about 2 tablespoons of the sour cream chicken filling. Gently roll, then lay seam side down in the prepared oven-safe skillet. Continue until all of the tortillas have been filled and rolled.
  • Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
  • Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
  • Remove from oven and garnish with cilantro, diced onion, avocado and serve with lime wedges. Enjoy!


*You can either use fresh, roasted Hatch chiles in this recipe. You just need to peel the skin, remove the stem, seeds, and then dice fine. 
*You can also opt to use 2 [4-ounce] cans diced hatch chiles, drained.