These Green Chile Chicken Enchiladas make a fantastic meal for hosting or simply serving the family! They are easy to prepare, packed with flavor, made from real ingredients, and are freezer-friendly!
If you’re a fan of vibrant Mexican flavors, you absolutely must try these Slow Cooker Carnitas! They’re incredibly simple to prepare, and their rich, savory taste makes them a favorite for the whole family.
If you’re looking for something equally delicious, don’t miss out on these creamy White Chicken Enchiladas! Packed with tender, seasoned chicken and a creamy, flavorful sauce.
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!
Some Things To Consider:
- To speed things up, you can use rotisserie chicken or even canned chicken. You will need a total of 4 cups of cooked and shredded chicken.
- If you don’t like flour tortillas, this casserole tastes great using corn tortillas! And it freezes just as beautifully.
- When using corn tortillas, it’s important to note that if they are dry, they may tear easily. Warm them slightly in the microwave, wrapped in damp paper towels, or dip them in the warm enchilada sauce.
Let’s Make Chicken Enchiladas Together
FILLING: Combine the chicken, half of the cheeses, and some of the green chiles. As a reminder….grate your own cheese because it will melt so much better!
SAUCE: To make the sauce, start by melting the butter, then whisk in the flour and cook it for a bit. This step helps to get rid of that raw flour taste. Then whisk in your seasonings, salsa, and remaining chiles. This sauce is full of amazing flavor!
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.
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!
Pour that delicious sauce over everything and top with cheese.
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.
More Delicious Mexican Flavors To Try:
Green Chile Chicken Enchiladas Recipe
Ingredients
- 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
Instructions
- Preheat oven to 350℉. Lightly grease a 9×13 baking dish; set aside.
- 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.
- 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.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
- 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.
Notes
- STORAGE: Store cooled enchiladas covered in the refrigerator for up to 3 days.
- 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.
- NUTRITION: Nutrition is calculated for the entire batch. Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Nutrition
