These Green Chile Chicken Enchiladas are a great meal for when you are entertaining or just serving the family! Easy to make, full of flavor, real ingredients, and freezer-friendly!
I took my Grandma’s White Chicken Enchilada recipe and turned it into these green chile enchiladas and they turned out so good! Gooey melty cheese, flavorful chicken filling, and a savory green chile sauce….YUM!
I absolutely love Mexican cuisine and 9 times out of 10 if my husband asks where we want to go for date night I am going to choose Mexican, lol! We often cook it at home too. My kids love this Homemade Ground Beef Taco Meat. It’s so versatile to use for tacos and casseroles. They also ask for these Bean and Cheese Breakfast Tacos and I love them because they fill them up!
Ingredients for Green Chile Chicken Enchiladas
CHICKEN: Use any pre-cooked chicken you prefer. Rotisserie, canned, or make your own all work great in this recipe.
CHEESE: I like to use a combo of cheddar and monterey jack
TORTILLAS: I am using flour tortillas in this recipe mostly because they are easier to roll
SALSA VERDE, GREEN CHILES, FLOUR, BUTTER, BROTH, AND SPICES: These are all used to make a flavorful green chile sauce. Also, some of the green chiles are mixed in with the chicken filling. The spices I am using are chili powder, cumin, onion powder, and garlic powder.
Let’s Make Chicken Enchiladas Together
FILLING: Combine the chicken, half of the cheeses, and some of the green chiles.
SAUCE: In a small saucepan melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the broth until nice and smooth. Cook until thickened. Remove from the heat and whisk in the salsa verde, green chiles, and seasonings.
ASSEMBLY: Now it’s time to assemble the enchiladas! Place some chicken filling in a tortilla and roll tightly. Place in a lightly greased baking dish and continue with the remaining filling. Pour the sauce over the tortillas and sprinkle with the remaining cheeses. Bake for 20-25 minutes.
FAQs
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 325*F oven covered until heated through. Or microwave individual portions.
Fully assemble enchiladas and cover well with heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Can also freeze baked enchiladas the same way.
Traditionally corn tortillas are used for enchiladas but flour tortillas are easier to roll. Corn tends to fall apart and flour will hold its shape. However, flour can get soggy after reheating. It really comes down to personal preference!
What to Serve with Green Chile Chicken Enchiladas
There are several delicious things you can serve with these enchiladas! We like to serve them with these Quick And Easy “Refried” Beans. And don’t forget about all the delicious toppings like Homemade Guacamole, sour cream, cilantro, fresh squeeze of lime, and Homemade Pico De Gallo.
Tips And Suggestions
- GLUTEN-FREE: To make this gluten-free replace the flour with a cup-for-cup all-purpose gluten-free flour and use corn tortillas.
- MAKE IT SPICY: Add cayenne pepper to the sauce.
- CHEESE: Use whatever melting cheese you like. And for optimal melting, I advise you to shred your own cheese.
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These Green Chile Chicken Enchiladas are a great meal for when you are entertaining or just serving the family! Easy to make, full of flavor, real ingredients, and freezer-friendly!
- 4 cups (433g) shredded cooked chicken
- 8 ounces (226g) shredded cheddar cheese
- 8 ounces (226g) shredded monterey jack cheese
- 6 (4oz) (113g) diced green chiles; divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup (235ml) chicken broth or stock
- 1 (16oz) (454g) jar salsa verde
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 12 large flour tortillas
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Preheat oven to 350℉. Lightly grease a 9×13 baking dish; set aside.
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In a large bowl combine the shredded chicken, ½ of the shredded cheddar, ½ of the shredded monterey jack, and 4 cans of the green chiles. Set aside.
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In a small saucepan melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth until smooth. Cook until thickened. Remove from heat and whisk in the salsa verde, remaining green chiles, onion powder, garlic powder, chili powder, and cumin. Set aside.
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Spoon some chicken filling down the center of 1 tortilla and roll up tightly. Place in prepared baking dish. Repeat for remaining filling. Pour sauce over the top of the enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until hot and bubbly and cheese is melted.
- FREEZER-FRIENDLY: Fully assemble enchiladas and cover well with heavy-duty foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Can also freeze baked enchiladas the same way.
