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Homemade Green Chile Enchiladas with Chicken photo

Green Chile Enchiladas with Chicken

Creamy green chile enchiladas stuffed with shredded chicken and melted Monterrey Jack cheese.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • 9x13 Baking Dish
  • Large saucepan
  • cast-iron or medium skillet
  • Mixing Bowl
  • Whisk
  • Spatula or tongs

Ingredients
  

  • 4 cups chicken, shredded or chopped
  • 3 cups Monterrey Jack cheese, shredded divided
  • 8-10 flour tortillas medium
  • 10-12 corn tortillas quality corn tortillas like La Tortilla Factory (alternative to flour; use 10–12 if using corn)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil plus more for frying tortillas if using corn
  • 1/2 cup onion, chopped or 1 teaspoon onion powder
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup salsa verde homemade or store-bought (mild recommended)
  • 14 oz mild diced green chilies 1 can, not drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • additional sour cream for serving (optional)
  • tomatoes for serving, chopped
  • avocados for serving, sliced
  • cilantro for serving, chopped
  • chips for serving (optional)
  • freshly squeezed lime for serving
  • hot sauce for serving (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
  • If using corn tortillas, flash-fry them: add enough canola or vegetable oil to coat the bottom of a skillet and heat over medium-high. Fry each tortilla about 10 seconds per side until soft with a few bubbles but not browned; drain on paper towels. (This step is optional; see notes for microwave option.)
  • Make the green chile sour cream sauce: in a large saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Add 1/2 cup chopped onion and sauté about 3 minutes until softened.
  • Sprinkle in 1/4 cup flour and add the minced garlic; cook 2 minutes, stirring, until the mixture is thick and fragrant.
  • Reduce heat to low and slowly whisk in 2 cups low-sodium chicken broth. Then whisk in 1 cup salsa verde, the 14 oz can diced green chilies (with juices), 1 teaspoon ground cumin, 1 teaspoon chicken bouillon, 1/2 teaspoon salt, and 1/4 teaspoon cayenne. Bring to a boil, then simmer until slightly thickened.
  • Remove the sauce from the heat and stir in 1 cup sour cream until smooth. Reserve about 1/2 cup of the sauce for the bottom of the baking dish.
  • Prepare the filling: in a large bowl, combine 4 cups shredded chicken with 1 cup of the green chile sour cream sauce and 2 cups of the shredded Monterrey Jack cheese. Mix until evenly coated.
  • Spread the reserved 1/2 cup sauce in a very thin layer over the bottom of the prepared 9×13 baking dish.
  • Assemble the enchiladas: place about 1/2 cup filling in the center of each tortilla, roll tightly, and arrange seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  • Pour the remaining green chile sour cream sauce evenly over the rolled enchiladas, then sprinkle the remaining 1 cup shredded Monterrey Jack cheese on top.
  • Bake uncovered at 350°F for 30–35 minutes, until the cheese is fully melted and the center is hot. If desired, broil briefly until the cheese is golden—watch carefully to avoid burning.
  • Serve hot with additional sour cream, chopped tomatoes, sliced avocados, cilantro, lime, chips, and hot sauce as desired.

Notes

  • Flash-frying corn tortillas softens them and prevents splitting when rolling.
  • If avoiding frying, warm corn tortillas in the microwave between damp paper towels to make them pliable.
  • Cooked chicken can be shredded by hand or with forks after resting 5 minutes.
  • Use mild or medium salsa verde to control heat.
  • Reserve a little sauce to line the baking dish to prevent sticking.