Green Chile Chicken and Cheese Enchiladas
There are certain smells that just feel like a hug. For me, it’s the aroma of roasted green chiles, melting cheese, and warm corn tortillas all mingling in the oven. It’s the official scent of comfort.
I can’t count the number of times this dish has saved a Tuesday night or been the star of a weekend gathering. It’s that reliable friend you can always count on.
Forget those complicated recipes with a million steps. This is the real deal—a straightforward, flavor-packed guide to making amazing green chile chicken enchiladas. I’m going to walk you through it, so you can bring that incredible, comforting aroma into your own kitchen.
What You’ll Need
This recipe relies on simple, powerful ingredients. Grabbing a rotisserie chicken from the store is my favorite shortcut for a quick weeknight meal.
- For the Green Chile Sauce:
- 2 tbsp Unsalted Butter
- 2 tbsp All-Purpose Flour
- 1 small Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Chicken Broth
- 1 (10 oz) can Diced Green Chiles, undrained
- 1/2 tsp Cumin
- 1/2 tsp Dried Oregano
- Salt and Black Pepper, to taste
- For the Filling & Assembly:
- 3 cups Cooked Chicken, shredded
- 2 cups Shredded Monterey Jack Cheese (or a blend)
- 1/2 cup Sour Cream (optional, for creaminess)
- 12 Corn Tortillas
- Vegetable Oil, for frying tortillas
- Optional Garnishes: Cilantro, sliced jalapeños, sour cream, diced avocado
Tools Required
You don’t need any fancy gadgets for this one. Just your basic kitchen essentials will do the trick.
- 9×13 inch Baking Dish
- Large Skillet
- Medium Saucepan
- Mixing Bowls
- Whisk
- Tongs
- Measuring Cups and Spoons
Pro Tips From My Kitchen
Over the years, I’ve made every mistake in the book. Here are a few things I learned so you don’t have to.
- Don’t Skip Frying the Tortillas. Briefly frying each corn tortilla in a little hot oil for about 10-15 seconds per side makes them pliable and creates a slight barrier. This is the secret to preventing them from turning into mush in the sauce.
- Use a Mix of Cheeses. Monterey Jack is the king of melting, giving you that glorious cheese pull. I love mixing it with a bit of sharp cheddar or Colby Jack for a deeper, tangier flavor.
- Taste Your Sauce. The green chile sauce is the heart of the dish. Before you assemble everything, give it a taste. Does it need more salt? A little more cumin? Adjust it until you love it.
- Don’t Overstuff. It’s tempting to pack the tortillas full, but less is more. About 1/4 cup of filling per tortilla is perfect. This helps them roll neatly and keeps them from bursting open in the oven.
How to Make Green Chile Chicken Enchiladas
Let’s get cooking. We’ll make the sauce first, then put it all together. It’s easier than you think.
Part 1: The Green Chile Sauce
Step 1: Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Step 2: Stir in the minced garlic and cook for another minute until you can smell it. Be careful not to let it burn.
Step 3: Sprinkle the flour over the onions and whisk constantly for one minute. This little step cooks out the raw flour taste.
Step 4: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
Step 5: Stir in the can of green chiles (with their juice), cumin, and oregano. Let it simmer for 10-15 minutes, stirring occasionally, until it has thickened slightly. Season with salt and pepper to your liking.
Part 2: Assembly & Baking
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a mixing bowl, combine the shredded chicken with 1 cup of the shredded cheese and about 1/2 cup of your green chile sauce. If you’re using sour cream for extra creaminess, mix it in here too.
Step 3: Pour about 1/4 cup of vegetable oil into a small skillet over medium-high heat. Using tongs, fry each corn tortilla for about 10-15 seconds per side. You just want to soften them, not make them crispy. Place them on a plate lined with paper towels.
Step 4: Spread a thin layer (about 1/2 cup) of the green chile sauce on the bottom of your prepared baking dish. This prevents the enchiladas from sticking.
Step 5: Dip a fried tortilla into the remaining sauce, coating both sides. Lay it flat, place a scoop of the chicken filling down the center, and roll it up tightly. Place it seam-side down in the baking dish.
Step 6: Repeat with the rest of the tortillas, arranging them snugly in the dish.
Step 7: Pour the rest of the green chile sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 1 cup of cheese all over.
Step 8: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Let them rest for 5-10 minutes before serving. This helps them set up and makes them easier to serve.
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to match your taste or what you have on hand.
| Ingredient | Substitution | Notes |
|---|---|---|
| Chicken | Shredded Pork or Beef | Adds a rich, savory flavor. |
| Monterey Jack | Queso Asadero, Colby Jack | Any good melting cheese works. |
| Corn Tortillas | Flour Tortillas | Creates a softer, burrito-like texture. |
| For a Vegetarian Option | Black Beans & Corn | Use 2 cans of beans and 1 cup of corn. |
Nutrition, Pairings, and More
Let’s talk about how to fit this delicious meal into your life.
Approximate Nutritional Information
This is just an estimate per enchilada, assuming the batch makes 12. Actual values will vary based on your specific ingredients.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 280-320 kcal |
| Protein | 18g |
| Fat | 15g |
| Carbohydrates | 20g |
Diet-Friendly Swaps
- Gluten-Free: This recipe is naturally gluten-free as long as you use corn tortillas and a gluten-free flour blend (or cornstarch) to thicken the sauce.
- Lower-Carb: Use low-carb tortillas and serve with a side salad instead of rice. The filling itself is quite low in carbs.
Meal Pairing Suggestions
These enchiladas are a meal in themselves, but they play well with others. Serve them with a side of Mexican rice, refried beans, or a simple avocado and tomato salad for a complete feast.
Make-Ahead, Storage, and Leftovers
These enchiladas are perfect for meal prep.
Make-Ahead: You can assemble the entire casserole a day in advance. Just cover it tightly with plastic wrap and store it in the fridge. When you’re ready to eat, you may need to add 5-10 minutes to the baking time.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: The best way to reheat them is in the oven at 350°F until warmed through. The microwave works in a pinch, but the oven keeps the texture much better.
Frequently Asked Questions
Here are some common questions I get about this recipe.
Q1. My corn tortillas fell apart when I tried to roll them. What went wrong?
Ans: This usually happens when the tortillas are cold or dry. The brief fry in hot oil is key to making them soft and pliable. If you want to skip the oil, you can wrap them in a damp paper towel and microwave them for 30-60 seconds until they are steamy and flexible.
Q2. Can I use a store-bought green enchilada sauce?
Ans: Of course! It’s a fantastic time-saver. To give it a more homemade taste, you can simmer it on the stove for 10 minutes with a little bit of sautéed onion and a pinch of cumin.
Q3. How can I control the spice level?
Ans: The heat comes from the green chiles. Most canned diced green chiles are mild. If you want more heat, look for cans labeled “hot,” or add a finely chopped jalapeño to the sauce along with the onion.
Wrapping Up
There you have it. A pan of warm, cheesy, and deeply satisfying green chile chicken enchiladas, made right in your own kitchen. There’s nothing quite like pulling this dish out of the oven and seeing everyone’s eyes light up.
I hope this recipe brings as much comfort and joy to your table as it does to mine. Now it’s your turn. Give it a try, and don’t be shy about making it your own.
I’d love to hear how it goes! Drop a comment below with your experience or any questions you might have.
