The Best Green Chili Chicken Enchiladas Recipe

Estimated reading time: 17 minutes

Welcome to your new favorite family dinner! These Green Chili Chicken Enchiladas are a symphony of creamy, savory flavors, featuring tender shredded chicken enveloped in soft-tortillas and smothered in a vibrant, zesty green chili sauce, all baked to golden, bubbly perfection. Whether you’re looking for an easy weeknight meal or a crowd-pleasing dish for a gathering, this homemade green chili chicken enchiladas recipe delivers authentic taste with straightforward steps.

We’ve perfected this recipe to bring you a balance of simplicity and incredible flavor. Forget complicated techniques; we’ll guide you through each step, from preparing your chicken to assembling and baking, ensuring you achieve a dish that tastes like it came-straight from your favorite Mexican restaurant. Get ready for a dish so good, it’ll disappear faster than you can say “more enchiladas!”

Why You’ll Love This Green Chili Chicken Enchiladas Recipe

This isn’t just another enchilada recipe; it’s the recipe you’ll come back to again and again. Here’s why:

• Incredibly Flavorful: The combination of tender chicken, zesty green chiles, and melted cheese is simply irresistible.
• Customizable: Easily adjust the spice level or make it creamy to suit your family’s preferences.
• Perfect for Any Occasion: Great for meal prep, weeknight dinners, or feeding a crowd.
• Make-Ahead Friendly: Prepare parts of it in advance to save time on busy days.
• Crowd-Pleaser: Everyone loves cheesy, savory enchiladas!

Yields: 8-10 enchiladas

Prep time: 30 minutes

Cook time: 25-30 minutes

What You’ll Need (Ingredients)

The Chicken Filling:

• 3 cups cooked, shredded chicken (from about 2 large chicken breasts or a rotisserie chicken)
• 01 cup shredded Monterey Jack-cheese (or a Mexican blend)
• ½ cup sour cream or Mexican crema
• ¼ cup chopped fresh cilantro
• ¼ cup finely diced white onion
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

The Green Chili Sauce:

• 2 tablespoons unsalted butter or olive oil
• 2 tablespoons all-purpose flour
• 4 cups chicken broth or vegetable broth
• 1 (7-ounce) can diced green chiles (mild or medium)
• 1 (15-ounce) can tomatillo salsa verde (or 2 cups homemade salsa verde)
• 1 teaspoon ground cumin
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• Salt and black pepper to taste

For Assembly:

• 10-12 corn tortillas (6-inch)
• 02 cups shredded Monterey Jack-cheese (or a Mexican blend), for topping
• Olive oil or vegetable oil (for warming tortillas)

For Garnish (Optional):

• Extra chopped fresh cilantro
• Diced red onion
• Sour cream or Mexican crema

Equipment You’ll Need

• Large skillet or saucepan
• Whisk
• 9×13 inch baking dish
• Large bowl for mixing
• Tongs
• Frying pan (for warming tortillas)

How to Make Green Chili Chicken Enchiladas: Step-by-Step Instructions

Follow these simple steps to create delicious Green Chili Chicken Enchiladas that will impress everyone!

1. Preparing the Chicken

If you don’t have pre-cooked chicken, you can easily prepare it:

• Boil/Poach: Place chicken breasts in a pot, cover with water or broth. Bring to a boil, then reduce-heat and simmer until cooked through (about 15-20 minutes).
• Bake: Bake chicken breasts at 400°F (200°C) for 20-25 minutes.
• Rotisserie Chicken: The quickest method! Simply-shred the meat from a store-bought rotisserie chicken.

Once cooked, shred the chicken using two-forks or a stand mixer with a paddle-attachment. In a large-bowl, combine the shredded chicken with 01 cup of shredded-Monterey Jack cheese, sour cream, cilantro, diced onion, cumin, salt, and pepper. Mix until well combined. This is your flavorful enchilada filling!

2. Crafting Your Green Chili Sauce

Whether you choose homemade or canned, the sauce is the heart of your Green Chili Chicken Enchiladas.

• Homemade Sauce (Recommended):
  1. In a large-skillet or saucepan, melt butter or heat olive oil over medium heat.
  2. Whisk in the flour and cook for 01-02 minutes, stirring constantly, to create a roux.
  3. Gradually-whisk in the chicken broth, ensuring no lumps form. Bring to a simmer, stirring-constantly, until the sauce thickens slightly.
  4. Stir in the diced green chiles, tomatillo salsa verde, cumin, onion powder, and garlic powder.
  5. Season with salt and pepper to taste. Let the sauce simmer gently for 05-07 minutes, allowing the flavors to meld. Keep warm.
• Using Canned Sauce: If you’re short on time, you can warm a large can (about 25-30 oz) of your favorite store-bought green enchilada sauce. You can enhance its flavor by stirring in extra diced green chiles and a little cumin.

3. Assembling Your Enchiladas

This is where your green chili chicken enchiladas take shape!

1. Preheat Oven: Preheat your-oven to 375°F (190°C).
2. Prepare Baking Dish: Pour about ½ cup of your green chili sauce into the bottom of a 9×13 inch baking dish, spreading it evenly. This helps prevent sticking and adds flavor to the bottom of the enchiladas.
3. Warm Tortillas: This step is crucial for preventing tortillas from tearing and making them pliable.
   • Microwave: Wrap a stack of 5-6 tortillas in a damp-paper towel and microwave for 30-60 seconds until warm and flexible.
   • Skillet: Heat a small amount of oil in a skillet over medium-high heat. Quickly dip-each tortilla in the oil for a few seconds per side until softened (don’t fry until crispy!). This also helps seal them slightly, preventing sogginess.
4. Fill and Roll:
   • Dip each warmed tortilla briefly into the green chili sauce, just enough to coat it lightly. This adds flavor and helps keep them from drying out.
   • Place about ¼ to ⅓ cup of the chicken filling down the center of each-tortilla.
   • Roll the tortilla-tightly and place it seam-side down in the prepared baking dish.
   • Repeat with the remaining-tortillas and filling, arranging them snugly in a single layer.

4. Baking for Golden Perfection

1. Sauce and Cheese: Pour the remaining green chili sauce evenly over the rolled enchiladas.
2. Top with Cheese: Sprinkle the remaining 02 cups of shredded cheese generously over the top of the sauce.
3. Bake: Bake for 25-30 minutes, or until the-sauce is bubbling and the cheese is melted and golden brown. If the cheese starts browning too quickly, you can loosely tent the dish with foil.
4. Rest: Let the enchiladas rest for 5-10 minutes before serving. This allows-them to set slightly, making them easier to serve.

Tips for the Perfect Green Chili Chicken Enchiladas

Achieving restaurant-quality chicken enchiladas at home is easy with these expert tips.

Ingredient Swaps & Substitutions

• Tortillas: While corn tortillas are traditional for authentic flavor, you can use flour tortillas if preferred. Just be mindful they might not hold their shape as well when drenched in sauce.
• Cheese: Feel free to use a blend of cheddar, Colby Jack, or a specific Mexican cheese blend.
• Spice Level: To make your green chili chicken enchiladas spicier, add a pinch of cayenne-pepper or a dash of hot-sauce to the chicken filling or sauce. For a milder flavor, ensure you use mild green chiles.
• Creaminess: For extra creamy green chili chicken enchiladas, stir an additional ½ cup of sour cream or cream-cheese into the sauce before pouring it over the enchiladas.

Preventing Soggy Enchiladas

This is a common concern, but easily avoided:

• Warm Tortillas Properly: Briefly warming tortillas in oil or in the microwave makes them pliable. The quick dip in oil creates a slight barrier.
• Don’t Over-Sauce Before Baking: Use just enough sauce to coat the tortillas during rolling and then pour the rest over the top.
• Bake Promptly: Don’t let assembled enchiladas sit for too long before baking, as the tortillas will absorb moisture.

Make-Ahead & Freezing Instructions

These green chili chicken enchiladas are fantastic for meal prep!

• Make-Ahead: Assemble the enchiladas (without baking) up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to-bake, remove from the fridge 30 minutes prior to-baking, then bake as directed, possibly adding 5-10 extra minutes to account for the cold dish.
• Freezing:
  • Unbaked: Assemble the enchiladas in a freezer-safe baking dish. Cover tightly with plastic wrap, then foil. Freeze for up to 3 months. To bake from frozen, remove foil and plastic, cover-loosely with foil, and bake at 375°F (190°C) for 45-60 minutes, then-uncover and bake for another 15-20 minutes until-bubbly and golden.
  • Baked: Bake completely, then let cool. You can freeze individual portions or the whole dish. Wrap well. Reheat covered in the oven or microwave.

What to Serve with Green Chili Chicken Enchiladas

These enchiladas are hearty enough to be a meal on their own, but here are some delightful accompaniments:

• Mexican Rice: A classic pairing.
• Refried Beans or Black Beans: Perfect for rounding out the meal.
• Simple Salad: A light-green salad with a lime vinaigrette offers a fresh contrast.
• Guacamole and Chips: For a tasty appetizer or side.
• Fresh Salsa: A vibrant pico de gallo adds freshness.

Frequently Asked Questions (FAQs)

More Delicious Mexican-Inspired Recipes

• Protein Pasta Salad Recipe (Easy, Healthy & Delicious!)
• Salt and Pepper Shrimp Recipe – Easy & Flavorful
• Chilli Con Carne with Macaroni
• Beef and Cabbage Stir Fry – Hearty & Quick Winter Meal
• Korean Beef Tacos recipe – Delicious & Easy

Conclusion

These Green Chili Chicken Enchiladas are not just food; they are a yummy and warm dish that makes everyone happy. Our simple guide and helpful tips will help you make this meal, which can become a favorite at your home. Try making them tonight and enjoy the wonderful taste! We would love to see your pictures of the dish in the comments below!

The Best Green Chili Chicken Enchiladas Recipe

Bitty

A symphony of creamy, savory flavors, featuring tender shredded chicken enveloped in soft tortillas and smothered in a vibrant, zesty green chili sauce, all baked to golden, bubbly perfection. This easy, homemade green chili chicken enchilada recipe is perfect for any weeknight or family gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 8

Calories 350 kcal

Ingredients

  

[Group: For the Chicken Filling]

• 3 cups cooked shredded chicken (from about 2 large chicken breasts or a rotisserie chicken)
• 1 cup shredded Monterey Jack cheese or a Mexican blend
• ½ cup sour cream or Mexican crema
• ¼ cup chopped fresh cilantro
• ¼ cup finely diced white onion
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

[Group: For the Green Chili Sauce]

• 2 tablespoons unsalted butter or olive oil
• 2 tablespoons all-purpose flour
• 4 cups chicken broth or vegetable broth
• 1 7-ounce can diced green chiles (mild or medium)
• 1 15-ounce can tomatillo salsa verde (or 2 cups homemade salsa verde)
• 1 teaspoon ground cumin
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• Salt and black pepper to taste

[Group: For Assembly]

• 10-12 corn tortillas 6-inch
• 2 cups shredded Monterey Jack cheese or a Mexican blend, for topping
• Olive oil or vegetable oil for warming tortillas

[Group: For Garnish (Optional)]

• Extra chopped fresh cilantro
• Diced red onion
• Sour cream or Mexican crema

Instructions

 

[Group: Preparing the Chicken]

• Prepare Chicken: If not already cooked, cook chicken breasts (boil, bake, or use rotisserie chicken) and shred thoroughly.

[Group: Crafting Your Green Chili Sauce]

• Make Roux: In a large skillet or saucepan, melt butter or heat olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  
• Add Broth & Simmer: Gradually whisk in the chicken broth, ensuring no lumps. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
• Flavor Sauce: Stir in the diced green chiles, tomatillo salsa verde, cumin, onion powder, and garlic powder. Season with salt and pepper to taste.
• Meld Flavors: Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld. Keep warm. (If using canned sauce, warm it and optionally stir in additional chiles/cumin).

[Group: Assembling Your Enchiladas]

• Preheat Oven: Preheat your oven to 375°F (190°C).
  
• Prepare Dish: Pour about ½ cup of the green chili sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
• Warm Tortillas: Warm tortillas one of two ways:
• Microwave: Wrap 5-6 tortillas in a damp paper towel and microwave for 30-60 seconds.
• Skillet: Quickly dip each tortilla in a small amount of oil in a heated skillet for a few seconds per side until softened (do not fry until crispy).
• Fill and Roll: Dip each warmed tortilla briefly into the green chili sauce. Place ¼ to ⅓ cup of the chicken filling down the center, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

[Group: Baking for Golden Perfection]

• Sauce and Cheese: Pour the remaining green chili sauce evenly over the rolled enchiladas. Sprinkle the remaining 2 cups of shredded cheese generously over the top.
  
• Bake: Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. Loosely tent with foil if cheese browns too quickly.
• Rest: Let the enchiladas rest for 5-10 minutes before serving.

Notes

Tortilla Options: While corn tortillas are traditional, flour tortillas can be used for a softer result.
Cheese Variety: Use Monterey Jack, Mexican blend, cheddar, or Colby Jack cheese.
Spice Adjustment: Add cayenne or hot sauce for more heat, or use mild chiles for a milder flavor.
Extra Creaminess: Stir an additional ½ cup of sour cream or cream cheese into the sauce for a creamier texture.
Preventing Soggy Enchiladas: Properly warming tortillas (especially with a quick oil dip), avoiding over-saucing before baking, and baking promptly after assembly helps prevent sogginess.
Make-Ahead: Assemble (without baking), cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if baking from cold.
Freezing (Unbaked): Assemble in a freezer-safe dish, cover tightly with plastic wrap then foil. Freeze up to 3 months. Bake from frozen (remove plastic, keep foil) at 375°F (190°C) for 45-60 minutes, then uncover for 15-20 minutes until bubbly.
Freezing (Baked): Bake completely, cool, then freeze individual portions or the whole dish wrapped well. Reheat in oven or microwave.

Keyword Chicken Enchiladas, Easy Enchiladas, Green Chili Chicken Enchiladas