Green Chile Chicken Enchiladas are a deliciously creamy, cheesy, and zesty meal that combines tender shredded chicken with a homemade green chile sauce that’s rich in flavor and easy to prepare. Wrapped in soft tortillas and baked until bubbling and golden, this dish is pure comfort food with a Southwestern twist. Whether you’re making them for a weeknight dinner or a casual dinner party, they’re sure to please.
What sets this recipe apart is the freshly made green chile enchilada sauce—it’s tangy, savory, and has just the right amount of heat. The combination of fire-roasted green chiles, garlic, and spices simmered in a light roux with chicken broth creates a depth of flavor you simply don’t get from store-bought sauces. The filling of sour cream, green onions, chicken, and cheese brings a creamy texture that balances the tangy sauce perfectly.
Why You’ll Love This Recipe:
• Homemade Sauce: Fresh, flavorful green chile sauce makes all the difference.
• Creamy, Cheesy Filling: Sour cream and two cheeses create a rich and satisfying bite.
• Make-Ahead Friendly: Assemble ahead and bake when ready.
Ingredients:
Green Chile Enchilada Sauce
• 2 (4-ounce) cans fire-roasted diced green chiles
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1¼ cup low-sodium chicken broth
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
Chicken Enchiladas
• ½ cup sour cream
• 2 green onions, thinly sliced
• 2½ cups diced or shredded cooked chicken
• 1½ cups shredded Monterey Jack and pepper jack cheese, mixed
• 12 (6-inch) corn or flour tortillas
• Chopped fresh cilantro, for garnish
Instructions:
Step 1: Make the Green Chile Sauce
• Add the green chiles and garlic to a food processor or blender and puree until smooth.
• In a skillet, heat the vegetable oil over medium heat. Add the flour and whisk constantly for 2–3 minutes to form a roux.
• Slowly whisk in the chicken broth until smooth. Simmer on low heat until the mixture thickens slightly.
• Stir in cumin, oregano, salt, black pepper, and the green chile puree. Simmer for 1–2 more minutes, then remove from heat.
Step 2: Prepare the Filling
• Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the sour cream, green onions, cooked chicken, ½ cup of the cheese blend, and 3 tablespoons of the green chile sauce. Stir until well mixed.
Step 3: Assemble the Enchiladas
• Spoon about ¼ to ⅓ cup of the chicken filling down the center of each tortilla.
• Roll up each tortilla and place seam-side down in a greased 9×13-inch baking dish.
Step 4: Bake the Enchiladas
• Pour the remaining green chile sauce evenly over the enchiladas in the dish.
• Cover with aluminum foil and bake for 15 minutes.
• Remove the foil, sprinkle the remaining cheese over the top, and return to the oven for another 10–15 minutes, or until the cheese is melted and bubbling.
Step 5: Garnish and Serve
• Let the enchiladas rest for a few minutes after baking.
• Sprinkle with chopped fresh cilantro and serve hot.
Tips:
• Tortilla Tip: Warm tortillas slightly before rolling to make them more pliable and prevent tearing.
• Cheese Options: Substitute queso fresco or shredded cheddar for a different flavor profile.
• Add Heat: Use hot green chiles or add a diced jalapeño to the sauce for extra spice.
• Shortcut: Use store-bought rotisserie chicken for quicker prep.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F or in the microwave.
• Freezer: Assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 350°F for 45–50 minutes, or until hot and bubbly.
• Meal Prep: Make the sauce and filling ahead of time and store separately for up to 2 days. Assemble and bake when ready.
This Green Chile Chicken Enchiladas recipe delivers everything you want in a comfort meal—melty cheese, creamy filling, bold sauce, and a dish that makes leftovers a delight.
