These creamy, cheesy Mexican Green Chile, Chicken and Cheese Enchiladas are packed with tender shredded chicken, melted cheese, and a flavorful green chile sauce. They’re perfect for family dinners, meal prep, or special occasions.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 (12 enchiladas)
Ingredients
For the Chicken Filling
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 oz (115 g) cream cheese, softened
- 1 can (4 oz) diced green chiles, drained
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 2 tablespoons chopped fresh cilantro (optional)
For the Green Chile Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
For Assembly
- 12 small flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Optional Garnishes
- Fresh chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Sliced avocado
- Sour cream
- Lime wedges
Instructions
Step 1: Prepare the Filling
- In a large mixing bowl, combine:
- Shredded chicken
- Monterey Jack cheese
- Cheddar cheese
- Cream cheese
- Green chiles
- Garlic powder
- Onion powder
- Cumin
- Salt
- Pepper
- Cilantro (if using)
- Mix thoroughly until evenly combined.
Step 2: Make the Green Chile Sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook for about 1 minute.
- Slowly whisk in chicken broth until smooth.
- Simmer for 3–4 minutes until slightly thickened.
- Stir in:
- Green enchilada sauce
- Sour cream
- Green chiles
- Garlic powder
- Onion powder
- Cumin
- Cook over low heat for 3–5 minutes. Do not let it boil after adding the sour cream.
- Taste and season with salt and pepper.
Step 3: Prepare the Tortillas
If using corn tortillas:
- Heat each tortilla for 10–15 seconds per side in a lightly oiled skillet or microwave them wrapped in a damp paper towel. This prevents cracking.
Flour tortillas can be used directly or warmed briefly.
Step 4: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Spread about ½ cup of green chile sauce over the bottom of a 9×13-inch baking dish.
- Place about ⅓ cup of chicken filling down the center of each tortilla.
- Roll tightly and place seam-side down in the baking dish.
- Repeat until all enchiladas are assembled.
Step 5: Add Sauce and Cheese
Pour the remaining green chile sauce evenly over the enchiladas.
Sprinkle with:
- Monterey Jack cheese
- Cheddar cheese
Cover with foil.
Step 6: Bake
Bake covered for 20 minutes.
Remove the foil and bake another 10 minutes, or until the cheese is melted and bubbly.
For a lightly browned top, broil for 2–3 minutes.
Serving Suggestions
Serve with:
- Mexican rice
- Refried beans
- Black beans
- Spanish rice
- Guacamole
- Pico de gallo
- Fresh salad
- Corn salad
Storage
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze before or after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Perfect Enchiladas
- Rotisserie chicken saves time and adds great flavor.
- Freshly shredded cheese melts much better than pre-shredded cheese.
- Warm tortillas before rolling to prevent tearing.
- Avoid boiling the sauce after adding sour cream to keep it smooth.
- For extra heat, add diced jalapeños or use hot green enchilada sauce.
Nutrition (Approximate Per Serving)
- Calories: 540
- Protein: 36g
- Carbohydrates: 28g
- Fat: 31g
- Saturated Fat: 16g
- Fiber: 2g
- Sugar: 3g
- Sodium: 980mg