Chicken Enchiladas with Green Chile Sauce

Introduction

Chicken Enchiladas with Green Chile Sauce is a comforting Mexican-inspired dish that combines tender shredded chicken, warm tortillas, a creamy, tangy, and slightly spicy green chile sauce, and lots of melty cheese. Unlike the richer, tomato-based red enchiladas, this version is lighter and zestier, with roasted green chiles, tomatillos, and spices giving it a refreshing flavor.

This dish is perfect for weeknight dinners, gatherings, or meal prep because it’s easy to make, customizable, and freezer-friendly. The combination of juicy chicken, tangy sauce, and gooey cheese makes it irresistible.

Why I Love This Recipe

I love this recipe because it’s comfort food with a fresh twist. The green chile sauce adds a brightness that balances the richness of the chicken and cheese. It’s creamy, flavorful, and just the right amount of spicy without being overwhelming.

Another reason I love it is its versatility — you can make it with leftover rotisserie chicken, grilled chicken, or even turkey. It’s also a family favorite that’s fun to serve, since you can add toppings like sour cream, avocado, salsa, or cilantro to make each plate unique.

Why It’s a Must-Try Dish

• A Mexican classic that’s lighter and zestier than red enchiladas.
• Great way to use leftover chicken.
• Freezer-friendly for easy meal prep.
• Perfect balance of creamy, cheesy, spicy, and tangy flavors.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings (12 enchiladas)
• Calories per serving: ~400 kcal (varies by cheese and tortilla type)

Cuisine & Course

• Cuisine: Mexican-inspired, Tex-Mex
• Course: Main Course, Dinner

Ingredients

For the Green Chile Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup roasted green chiles (canned or fresh, chopped)
• 1 cup tomatillos (cooked/blended, or substitute salsa verde)
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• ½ cup sour cream (or Greek yogurt, for creaminess)

For the Filling:

• 3 cups cooked, shredded chicken (rotisserie works great)
• 1 cup shredded Monterey Jack cheese (or cheddar blend)
• ½ cup green onions, chopped
• ¼ cup cilantro, chopped
• ½ teaspoon chili powder
• Salt and pepper, to taste

For Assembly:

• 12 small flour or corn tortillas
• 2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
• Fresh cilantro, for garnish
• Sour cream, avocado, or salsa (optional toppings)

Simple Cooking Directions

1. Prepare the green chile sauce.
2. Mix chicken filling with cheese, onions, and cilantro.
3. Fill tortillas, roll them, and place seam-side down in a baking dish.
4. Pour sauce over enchiladas and top with cheese.
5. Bake until golden and bubbly.
6. Garnish and serve hot.

Step-by-Step Preparation

Step 1: Make the Green Chile Sauce

1. In a saucepan, heat olive oil over medium heat.
2. Whisk in flour and cook for 1 minute.
3. Gradually whisk in chicken broth until smooth.
4. Stir in green chiles, tomatillos (or salsa verde), cumin, garlic powder, salt, and pepper.
5. Simmer for 5–7 minutes until slightly thickened.
6. Stir in sour cream for creaminess. Remove from heat.

Step 2: Prepare the Chicken Filling

1. In a mixing bowl, combine shredded chicken, 1 cup cheese, green onions, cilantro, chili powder, salt, and pepper.
2. Mix until well combined.

Step 3: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9x13-inch baking dish.
3. Spread a thin layer of green chile sauce on the bottom.
4. Warm tortillas slightly (to prevent tearing).
5. Place filling in the center of each tortilla, roll tightly, and place seam-side down in dish.
6. Pour remaining sauce evenly over enchiladas.
7. Sprinkle with 2 cups shredded cheese.

Step 4: Bake

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake for 10–12 minutes more, until cheese is melted and bubbly.

Step 5: Serve

• Garnish with cilantro, sour cream, or avocado slices.
• Serve hot with Mexican rice, beans, or salad.

How to Serve

• Serve enchiladas hot, straight from the oven.
• Pair with sides like Mexican rice, refried beans, grilled corn, or a fresh salad.
• Offer toppings (sour cream, salsa, guacamole, jalapeños) so guests can customize.

Additional Recipe Tips

• Use rotisserie chicken for a quick shortcut.
• If you like extra heat, add jalapeños or hot sauce to the filling.
• For softer tortillas, dip them in warm sauce before rolling.
• Make it healthier by using whole wheat tortillas and Greek yogurt instead of sour cream.

Variations

• Beef Enchiladas with Green Chile Sauce – swap chicken for shredded beef.
• Vegetarian Enchiladas – use sautéed zucchini, mushrooms, and beans.
• Green Chile Breakfast Enchiladas – fill with scrambled eggs, cheese, and sausage.
• Vegan Version – use dairy-free cheese and cashew cream instead of sour cream.

Freezing & Storage

• Refrigerator: Store cooked enchiladas in an airtight container for up to 4 days.
• Freezer (uncooked): Assemble enchiladas, cover tightly, and freeze up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cooking time.
• Freezer (cooked): Cool completely, then freeze in portions. Reheat in the oven at 350°F (175°C) for 25 minutes.

Special Equipment Needed

• Large skillet or saucepan (for sauce)
• 9x13-inch baking dish
• Mixing bowls
• Whisk and spatula
• Foil for baking

Conclusion

Chicken Enchiladas with Green Chile Sauce is the ultimate Mexican-inspired comfort food — creamy, cheesy, tangy, and just the right amount of spicy. The combination of tender chicken, zesty green chile sauce, and gooey cheese creates a dish that’s both satisfying and refreshing.

This recipe is versatile, family-friendly, and freezer-friendly, making it a must-try for anyone who loves flavorful and hearty meals. Whether for weeknight dinners, gatherings, or meal prep, these enchiladas will win everyone over!