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A close-up overhead shot of a white baking dish filled with The Best Green Chili Chicken Enchiladas Recipe, featuring golden-brown tortillas smothered in a creamy green chili sauce and melted white cheese.

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.
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Prep Time 30 minutes
Cook Time 25 minutes
10 minutes
Total Time 1 hour 5 minutes
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.
    Two side-by-side images showcasing the preparation of the filling for The Best Green Chili Chicken Enchiladas Recipe. The left image shows a black skillet containing shredded cheddar cheese, cubed cream cheese, sour cream, and green chilies. The right image shows the ingredients mixed together with shredded chicken, creating the enchilada filling.
  • 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).
    Two side-by-side images showing the process of assembling The Best Green Chili Chicken Enchiladas Recipe. The left image displays a flour tortilla on a gray plate topped with a portion of the chicken and green chili filling. The right image shows hands carefully rolling up the filled tortilla to form an enchilada.
  • Prepare Dish: Pour about ½ cup of the green chili sauce into the bottom of a 9x13 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.
    Two side-by-side images showing the final steps before baking The Best Green Chili Chicken Enchiladas Recipe. The left image displays a white baking dish lined with rolled, unfilled tortillas. The right image shows another white baking dish filled with the chicken and green chili filling, now blended into a creamy sauce, topped with fresh cilantro.
  • 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