Creamy Green Chile Chicken Enchiladas Recipe
This Chicken Enchiladas recipe features tender, shredded chicken and melted Monterey Jack cheese wrapped in corn tortillas, baked under a creamy, spicy green chile sauce. The sauce, made with sour cream and green chiles, adds a rich and flavorful kick to the dish. Perfectly balanced with fresh green onions and cilantro garnishes, this meal is a comforting and satisfying Mexican-inspired bake that you can easily customize to your preferred spice level.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
For the Enchiladas
- 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
- ¾ cup minced onion
For the Creamy Green Chile Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chiles, drained
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro
Instructions
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish to prevent sticking.
- Soften the Tortillas: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Fry each corn tortilla for about 5 seconds on each side to soften and make them pliable. Use more oil as needed. Drain fried tortillas on paper towels and keep warm.
- Assemble the Enchiladas: In each softened tortilla, distribute shredded chicken, 10 ounces of Monterey Jack cheese, and minced onion evenly. Roll up the tortillas tightly and place them seam-side down in the greased baking dish.
- Make the Creamy Green Chile Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook until the mixture begins to bubble. Slowly whisk in the chicken broth and continue stirring until the sauce thickens. Remove from heat and stir in sour cream and drained chopped green chiles, heating gently without boiling.
- Top the Enchiladas with Sauce: Pour the creamy green chile sauce evenly over the assembled enchiladas until fully covered.
- Bake: Place the baking dish in the preheated oven and bake for about 20 minutes until the sauce is bubbly and the enchiladas are heated through.
- Add Remaining Cheese: Sprinkle the remaining 2 ounces of Monterey Jack cheese over the enchiladas and bake for an additional 5 minutes until the cheese melts and is slightly browned.
- Garnish and Serve: Remove from the oven and sprinkle with chopped green onions and fresh cilantro for a bright finish. Serve hot.
Notes
- Adjust the amount of green chiles in the sauce for desired heat level.
- Use freshly shredded chicken for best texture and flavor.
- Softening the tortillas briefly in oil ensures they are pliable and prevents cracking.
- You can make the sauce ahead of time and reheat gently before baking.
- For a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
