Green Chile Chicken Enchiladas

These green chile chicken enchiladas are cooked chicken mixed with sour cream, Monterey Jack, and pepper jack cheese, rolled in tortillas, smothered with green chile enchilada sauce, and topped with more cheese.

Course dinner/lunch, main meal chicken

Cuisine Mexican, Tex-Mex

Keyword chicken enchilada green chile casserole, green chile chicken enchilada recipe, green chile chicken enchiladas casserole, how do you make green chile chicken enchiladas, how to make green chile chicken enchilada

Prep Time 15

Cook Time 35

Servings servings

Calories 485kcal

Author Beth Pierce

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.
Preheat the oven to 350 degrees. 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 9x13-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.

Nutrition