Chicken Enchiladas with Creamy Green Chile Sauce Recipe

Name: Chicken Enchiladas with Creamy Green Chile Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil, or more as needed; 12 corn tortillas; 3 cooked boneless skinless chicken breast halves, shredded; 12 ounces shredded Monterey Jack cheese, divided; 0.75 cup minced onion; 0.25 cup butter; 0.25 cup all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 ounce) can chopped green chiles, drained; 0.5 cup chopped green onions; 0.5 cup chopped fresh cilantro

Cook Time: 30 minutes

Ingredients

2 tablespoons vegetable oil, or more as needed
12 corn tortillas
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
cup minced onion
cup butter
cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
cup chopped green onions
cup chopped fresh cilantro

Directions

Gather all ingredients and set them out on your work surface.
Preheat the oven to 375F (190C) and grease a 9x13-inch baking dish.
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Fry the tortillas one at a time for 5 seconds on each side, just enough to soften them and make them pliable. Add more oil as necessary. Once fried, place the tortillas between layers of paper towels to drain and keep them warm.
Once the tortillas are ready, evenly distribute the shredded chicken, 10 ounces of Monterey Jack cheese, and minced onion among the 12 tortillas. Roll each tortilla up and place it seam-side down in the prepared baking dish.
In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk the mixture until it begins to bubble. Gradually add the chicken broth, whisking continuously until the sauce thickens.
Stir in the sour cream and chopped green chiles. Continue stirring occasionally, and heat the mixture through, but be careful not to let it boil.
Pour the sauce evenly over the rolled tortillas in the baking dish.
Bake the enchiladas in the preheated oven for about 20 minutes or until the sauce is bubbly and the dish is heated through.
Sprinkle the remaining Monterey Jack cheese over the enchiladas and return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with chopped green onions and fresh cilantro before serving.

Nutrition Facts (per serving)

Calories	798
Total Fat	52g
Saturated Fat	25g
Cholesterol	172mg
Sodium	1081mg
Total Carbohydrate	33g
Dietary Fiber	4g
Total Sugars	3g
Protein	50g
Vitamin C	17mg
Calcium	542mg
Iron	3mg
Potassium	511mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken Enchiladas with Creamy Green Chile Sauce Recipe

FAQ about Chicken Enchiladas with Creamy Green Chile Sauce Recipe

Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.

Yes, you can freeze chicken enchiladas. After assembling the enchiladas but before baking, cover tightly with plastic wrap and aluminum foil. They can be frozen for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed, or bake from frozen for about 45-50 minutes.

Yes, you can omit sour cream if you prefer a lighter dish or don't have it on hand. You could substitute it with Greek yogurt or heavy cream for a similar creamy texture.

To prevent cracking, it is important to heat the tortillas briefly in oil to soften them. You can also warm them in a dry skillet or microwave with a damp paper towel. This helps make the tortillas pliable and easier to roll.

Yes, you can use flour tortillas instead of corn tortillas if you prefer. Flour tortillas will provide a slightly different texture and flavor but will still work well in this recipe.

Yes, you can substitute chicken with ground beef, pork, or even shredded beef. For a vegetarian option, you can use beans, tofu, or vegetables like zucchini and bell peppers.

To make the sauce spicier, you can add minced jalapeños, a dash of cayenne pepper, or chipotle powder. Adjust the level of heat to your taste.

To make the recipe healthier, you can use reduced-fat sour cream, lean chicken, and low-sodium chicken broth. You can also skip frying the tortillas and opt for baked or microwaved tortillas.

These enchiladas pair well with a variety of sides, such as Mexican rice, black beans, a simple salad, or guacamole. You can also serve them with salsa or a side of sautéed vegetables for extra flavor.

Yes, the green chile sauce can be made in advance and stored in the refrigerator for up to 3 days. Simply reheat it before pouring it over the enchiladas.

Comments

Daniel Davis

02/25/2023 07:40:15 AM

Absolutely fantastic! My friend, who absolutely loves red enchilada sauce, couldn't get enough of these enchiladas and declared them her new favorite (and mine too). She hardly eats much, but she practically licked her plate clean this time! The flavors were genuine, simple, and perfectly balanced. They were just delicious, especially with a dollop of sour cream on top. I am looking forward to making this recipe again, and I definitely will!

Anthony Green

05/08/2025 02:41:27 PM

This recipe was a hit with my extremely picky husband, who gave it a glowing 5-star rating. I made some modifications to suit our taste preferences. Instead of using green chiles in the cream sauce, I opted for 3/4 cup of green chili salsa. I also added the small can of green chiles to the filling for an extra kick. To elevate the dish further, I prepared a bed of cooked white rice mixed with whole corn and diced roasted red peppers in the baking dish before placing the enchiladas on top. This allowed the enchiladas to soak up the flavorful cream sauce and created a delicious side dish. This adjustment prevented the cream sauce from overpowering the dish, resulting in a perfect balance of flavors.

Anthony Rodriguez

08/13/2022 10:20:54 PM

I made this dish tonight and it was a huge success! I stuck to the recipe ingredients, but I decided to turn it into more of a casserole by layering the corn tortillas, chicken, sauce, and cheese until my pan was full. I also added extra green chiles since my family likes it spicy! It was simple to prepare and we'll definitely be having it again soon. Thank you!

Barbara Anderson

03/31/2023 01:40:03 PM

OMG!! These turned out amazingly delicious! I cooked a five-pound chicken by roasting it with olive oil and a flavorful dry rub. My mom gave me one of those roasters that looks like a beer can, and when I pulled the chicken out of the oven, it looked like a work of art! I shredded the chicken, mixed it with onions and cheese, and added some of the chicken juices to keep it moist. The taste was incredible! My husband couldn't wait to dig in and even offered to help roll the 24 enchiladas we made. The sauce turned out fantastic, although we both agreed that next time, we'll add more fresh green chili for an extra kick. These enchiladas were absolutely heavenly! This recipe is now my go-to, and I'm thinking of trying it with shredded pork, onions, and cheese in corn tortillas, smothered in my husband's amazing red chili sauce and loads of cheese. It's only 7:30 am, but I'm already looking forward to supper! Thanks for sharing this recipe with us!

Betty Rodriguez

10/02/2024 11:32:48 AM

The sauce alone deserves four stars! I made a few tweaks by adding a spoonful of sour cream to the filling and using freshly sautéed chopped onions instead of minced ones, all in an attempt to make it more appealing to the kids. :)

Heather Mitchell

04/24/2024 05:48:33 AM

This recipe was fantastic! It was incredibly flavorful and satisfying. After reading reviews, I decided to really amp up the spices, as we enjoy bold flavors. I began by sautéing onions in olive oil with garlic and minced jalapeño, then added cooked chicken, cumin, cayenne, and chipotle powder. For the sauce, I incorporated more minced jalapeño, cumin, chipotle, and salt. I finished by putting them under the broiler for a couple of minutes before adding the garnishes. Thank you for sharing this recipe, it was delicious!

Karen Martin

10/20/2024 01:19:39 AM

Wow, this dish is absolutely fantastic! I decided to use only two chicken breasts and substituted sauteed mushrooms for the third breast in the filling. Instead of green chilis, which I'm not a fan of, I opted for tomatillo sauce and added a bit extra. To enhance the flavors, I mixed cilantro into the sauce to ensure it permeated throughout the dish. I also included 1 tsp of cayenne and 1 Tbs of garlic powder for an extra kick of flavor. Prior to baking, I placed green onions on top to ensure they cooked perfectly, rather than adding them after baking. For a cheesy twist, I swapped mozzarella with panela cheese and sprinkled crumbly Mexican cheese on top after baking. The result was magnificent! I would definitely make this again without hesitation. Plus, the leftovers are just as delicious. I couldn't resist reheating a small portion to relive the amazing flavors from last night. I'm already thinking about going back for seconds!

Brandon Perez

01/13/2024 10:44:12 PM

Incredible!

Angela Phillips

03/05/2025 09:39:42 AM

Sure, here is a rewritten review: "Definitely a keeper!"

Elizabeth King

05/31/2024 03:11:33 AM

Absolutely adore it!

Julie Green

06/12/2023 05:07:07 AM

I made this dish using ground beef instead of chicken because it was what I had on hand, and we really enjoyed it. The sauce was flavorful and easy to make. I plan to make it again but next time with chicken.

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Chicken Enchiladas with Creamy Green Chile Sauce Recipe

Ingredients

Directions

Nutrition Facts (per serving)

FAQ about Chicken Enchiladas with Creamy Green Chile Sauce Recipe