Can I use flour-tortillas instead of corn?

Yes, you can! While corn tortillas are traditional and provide a more authentic texture and flavor, flour tortillas work well too, especially if you prefer a softer, chewier enchilada. Keep in mind flour tortillas might absorb more sauce and could become a bit softer.

How long do green chili chicken enchiladas last in the fridge?

Leftover u003cstrongu003egreen chili chicken enchiladasu003c/strongu003e can be stored in an airtight-container in the refrigerator for 3-4 days.

What kind of green chiles should I use?

For canned green chiles, Hatch brand is popular and offers great flavor. You can choose mild, medium, or hot depending on your preference. For fresh chiles, roasted Anaheim or Poblano peppers work wonderfully, adding a smoky depth.

How to reheat green chili chicken enchiladas?

To reheat, you can microwave individual portions until heated through. For larger portions or the whole dish, cover with foil and reheat in the-oven at 350°F (175°C) until warmed through, about 20-30 minutes, removing the foil for the last few minutes if you want crispier cheese.

Best Green Chili Chicken Enchiladas Recipe

Name: The Best Green Chili Chicken Enchiladas Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 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; 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; 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); Extra chopped fresh cilantro; Diced red onion; Sour cream or Mexican crema

Description

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.

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

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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.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Cuisine: Mexican