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Make the best Green Chile Chicken Enchiladas with a creamy homemade sauce, melty cheese, and tender chicken. A great way to enjoy a flavorful, easy dinner!

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Nothing is better than a warm, cheesy casserole dish filled with creamy green chile chicken enchiladas. This easy dinner is packed with shredded chicken, green chiles, and a homemade cream sauce that makes each bite rich and flavorful. Whether you use flour tortillas or swap in corn tortillas for a more traditional taste, this dish will become a family favorite.

We’ve been making these enchiladas since our college potluck engineering dinners at the University of Toledo, and they’ve remained a go-to comfort food ever since. They are perfect for feeding a crowd, using up leftover chicken, or making a delicious meal ahead of time. 

Let’s dive into this easy and flavorful enchilada recipe!

Why You’ll Love These Green Chile Chicken Enchiladas

• Creamy & Cheesy: The homemade green chile sauce has melted cheese and a little sour cream, creating a rich, velvety texture.
• Quick & Easy: Use rotisserie chicken to cut down on prep time.
• Great for Meal Prep: Make the filling ahead of time and refrigerate or freeze for later.
• Customizable: Swap in pepper jack cheese for extra spice or use corn tortillas for a more traditional take.

Ingredients You’ll Need for Green Chile Chicken Enchiladas

For the Enchiladas:

• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 1 jalapeno, seeds removed, finely minced
• 1 yellow bell pepper, diced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 teaspoons cumin
• ½ teaspoon chili powder
• 4 ounces green chiles, diced
• 1 cup salsa verde
• 1 lb cooked chicken breast, shredded (or use rotisserie chicken)
• 1 cup shredded Monterey Jack, for topping
• 8 large flour tortillas (or corn tortillas)

For the Creamy Green Chile Sauce:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• ⅓ cup flour
• 2 ½ cups low-sodium chicken broth
• ½ cup heavy cream or Greek yogurt
• 4 ounces green chilis, drained
• 1 cup shredded Monterey Jack or Mexican blend cheese
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Optional Toppings:

• Fresh Cilantro
• Sliced Jalapenos
• Diced Red Onion
• Black Beans
• Sour Cream

How to Make Green Chile Chicken Enchiladas

Prep Your Baking Dish

Preheat the oven to 375°F and grease a 9×13-inch baking dish with cooking spray.

Cook the Enchilada Filling

In a deep skillet over medium heat, add olive oil, onion, garlic, jalapeno, and bell pepper. Sauté for 3-4 minutes until softened. Add the cumin, chili powder, green chiles, salsa verde, and shredded chicken. Stir to combine and let the flavors meld over medium heat for a few minutes.

Make the Creamy Green Chile Sauce

In another skillet over medium heat, add butter and olive oil. Stir in the minced garlic and cook for about a minute. Whisk in the flour, stirring constantly to make a roux. Slowly pour in the chicken broth while whisking to prevent lumps. Once smooth, add the cream and bring to a simmer. When the sauce thickens, stir in the green chilis, cheese, salt, and pepper until smooth and melted.

Assemble the Enchiladas

Spoon about ½ cup of the chicken mixture into each tortilla. Roll them tightly and place seam side down in the prepared baking dish. Repeat until all enchiladas are assembled.

Bake the Enchiladas

Pour the creamy green chile sauce over the top and sprinkle with 1 cup of shredded cheese. Cover with foil and bake for 25 minutes. Remove the foil and broil for 3-5 minutes until golden brown and bubbly.

Serve & Enjoy!

Garnish with fresh cilantro, sliced jalapenos, or a little sour cream. Serve with a side of Mexican rice or black beans for a complete meal!

More Yummy Mexican Dishes You’ll Love:

• Crispy Bean & Cheese Taquitos
• Taco Tater Tot Casserole
• Easy 2 Ingredient Chicken Tacos
• 40 Easy Cinco de Mayo Recipes!

Tips & Tricks for Perfect Enchiladas

• Use Rotisserie Chicken: A great way to save time is by using pre-cooked rotisserie chicken from the grocery store.
• Storage & Leftovers: Store enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
• Make-Ahead Option: Prepare the enchiladas and cover them with plastic wrap before refrigerating. When ready to bake, remove the plastic wrap and bake as directed.

• Corn vs. Flour Tortillas: Corn tortillas offer a more authentic taste but can be prone to breaking. Lightly warming them before rolling helps prevent this. Flour tortillas are easier to work with and provide a softer texture.
• Substitutions: Swap heavy cream for Greek yogurt or cream cheese for an extra rich texture. Try using hatch chiles for even more depth of flavor!

What to Serve with Green Chile Chicken Enchiladas

These enchiladas pair perfectly with:

• Mexican Rice – A flavorful, fluffy side dish.
• Black Beans – A simple and protein-packed addition.
• Roasted Corn Salad – A fresh and slightly sweet contrast.
• Avocado Lime Slaw – A crunchy and tangy pairing.

No matter what you serve alongside them, these creamy green chicken enchiladas are sure to be a hit!

This easy green chile chicken enchilada recipe is a family favorite that brings comfort and flavor to the dinner table. With a creamy sauce, melty cheese, and perfectly spiced chicken mixture, it’s a dish that will have everyone asking for seconds. Make it for a weeknight dinner, a potluck, or a Sunday family meal—you’ll love how simple and delicious it is!

Next time you’re at the grocery store, grab the ingredients and make these enchiladas part of your meal plan. You won’t regret it!

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