Green Chile Chicken Enchiladas Recipe

Overhead view of enchiladas on a plate with a fork taking a bite out.

Green Chile Chicken Enchiladas Recipe

Course: Casserole, Chicken, Main Dish

Cuisine: Mexican

Keyword: chicken enchiladas, green chile chicken enchiladas

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 577kcal

Author: Malinda Linnebur

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!

Print 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 9x13 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: 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