These green chile chicken enchiladas are made with cooked chicken mixed with sour cream, Monterey Jack, and pepper jack cheese. The chicken is rolled in tortillas and smothered with green chili enchilada sauce and a generous helping of cheese. The flavorful homemade enchilada sauce elevates this recipe and takes less than 10 minutes to prepare.
You are going to love these enchiladas! This is one of our favorite meals. It is easy, quick, and highly flavorful. For even more ease, use already-cooked rotisserie chicken and make the enchilada sauce up to 3 days in advance. I love to serve this recipe with cilantro lime rice and corn salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Green chiles: You can find them in the Hispanic food section of most grocery stores.
- Chicken broth: Preferably low-sodium.
- Sour cream: Both full-fat and low-fat work in this recipe.
- Cooked chicken: Rotisserie chicken makes this recipe easy and quick, but any cooked chicken will work.
- Tortillas: This recipe works with both flour and corn tortillas. To make the corn tortillas pliable and easy to roll, wrap them in a damp paper towel and microwave for 20-30 seconds or until warm.
- Cheese: I use a Monterey Jack and Pepper Jack mix. I like that combination with chicken and sour cream, but you can use cheddar, queso quesadilla, or a Mexican blend.
How to Make Green Chile Chicken Enchiladas
This is the summary version. See the recipe card below for the complete list of ingredients and the instructions.
First, puree the green chiles and garlic until smooth. Then, warm two tablespoons of vegetable oil in a small skillet. Sprinkle in the flour and cook for 2-3 minutes while whisking. Slowly whisk in the chicken broth and simmer over low heat until thickened. Whisk in the ground cumin, dried oregano, salt, freshly ground black pepper, and the green chili mixture. Simmer for 1-2 minutes and then remove from the heat.
Combine the sour cream, green onions, cooked chicken, 1/2 cup of the cheese mixture, and 3 tablespoons of the enchilada sauce in a medium bowl.
Spread about 1/4 to 1/3 cup of chicken mixture down the center of the tortilla. Roll the tortillas up and place them in a greased 9×13-inch dish.
Drizzle the remaining green chile sauce over the enchiladas. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil, sprinkle with the remaining cheese, and bake for 10-15 minutes or until the cheese melts. Top with chopped cilantro and serve promptly.
Preparation Tips
- You can make the green chile enchilada sauce up to 3 days in advance. Store it in an airtight container in the fridge.
- If you love cilantro, add a few tablespoons to the chicken mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- While you can theoretically freeze these, I do not recommend it. The tortillas will become soggy, and the sour cream will change the texture of the enchiladas.
Serving Suggestions
I love to serve this dish with refried beans, Mexican coleslaw, or taco dip. For a fancier meal or small dinner party, try Mexican shrimp cocktail, fresh black bean and corn salad, or layered taco salad.
More Tex-Mex Recipes
Green Chile Chicken Enchiladas
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
Instructions
- Puree the green chiles and garlic in a food processor or blender until smooth.
- Warm two tablespoons of vegetable oil in a small skillet. Sprinkle in the flour and cook for 2-3 minutes while whisking.
- Slowly whisk in the chicken broth and simmer over low heat until thickened. Whisk in the ground cumin, dried oregano, salt, freshly ground black pepper, and the green chili mixture. Simmer for 1-2 minutes and then remove from the heat.
- Combine the sour cream, green onions, cooked chicken, 1/2 cup of the cheese mixture, and 3 tablespoons of the enchilada sauce in a medium bowl.
- Spread about 1/4 to 1/3 cup of chicken mixture down the center of the tortilla. Roll the tortillas up and place them in a greased 9×13-inch dish.
- Drizzle the remaining green chile sauce over the enchiladas. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil, sprinkle with the remaining cheese, and bake for 10-15 or until the cheese melts. Top with chopped cilantro and serve promptly.
Notes
- Make the green chile enchilada sauce up to 3 days in advance. Store in an airtight container in the fridge.
- If you love cilantro, add a few tablespoons to the chicken mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- While you theoretically freeze these, I do not recommend it. The tortillas will be soggy and the texture will change because of the sour cream.
Leave a Reply