Delicious Creamy Chicken Enchiladas With Green Chiles are the kind of comforting dinner everyone looks forward to, and this recipe brings that cozy, homemade feeling right to your table. With tender shredded chicken, melty cheese, soft flour tortillas, and a rich creamy white sauce made with mild green chiles, this dish is flavorful without being spicy, making it perfect for families and weeknight meals.
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Why You’ll Love This Chicken Enchilada Recipe
These creamy chicken enchiladas are a favorite for so many reasons. They are filling, comforting, and easy enough for busy evenings while still feeling special.
First, the flavor is rich but gentle. The green chiles add warmth and depth without heat, so even picky eaters can enjoy them. The creamy sauce brings everything together and keeps the enchiladas soft and satisfying.
Second, this recipe is practical. You can use leftover chicken or a store-bought rotisserie chicken to save time. Most of the ingredients are pantry or fridge staples, which makes planning dinner much easier.
Finally, these enchiladas are versatile. You can customize the filling, swap cheeses, or add vegetables to fit your family’s tastes. They also reheat well, making them great for leftovers or meal prep.
Ingredients for Chicken Enchiladas With Green Chiles
Enchilada Filling
- 2 cups cooked chicken, shredded or chopped
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Adobo seasoning or taco-style seasoning
- Salt and black pepper, to taste
- 10 soft taco-size flour tortillas
Creamy White Enchilada Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chiles, undrained
Topping
- 1 cup Monterey Jack cheese, shredded
Ingredient Notes and Substitutions
Chicken is very flexible in this recipe. Rotisserie chicken works beautifully and saves time. Leftover baked or poached chicken is also perfect. If you prefer dark meat, shredded chicken thighs can be used instead of breast meat.
Monterey Jack cheese melts smoothly and has a mild flavor. You can also use Colby Jack or a mild cheddar. For a little extra richness, a blend of Monterey Jack and mozzarella works well.
If you do not have sour cream, plain Greek yogurt is a good substitute. It keeps the sauce creamy and adds a slight tang. Make sure it is full-fat for the best texture.
The green chiles used here are mild and family-friendly. If you are cooking for someone who is sensitive to spice, this amount is usually well tolerated. For more flavor without heat, fire-roasted green chiles are a great option.
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. This helps prevent sticking and makes cleanup easier later.
Step 2: Make the Chicken Filling
In a large bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, and the Adobo seasoning. Add a small pinch of salt and pepper, then stir until everything is evenly mixed. Taste the mixture and adjust seasoning if needed.
Step 3: Assemble the Enchiladas
Lay a tortilla flat on a clean surface. Spoon a generous amount of the chicken mixture down the center of the tortilla. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining them up neatly in the dish.
Step 4: Prepare the Creamy White Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute. This removes the raw flour taste and creates a smooth base.
Slowly pour in the chicken broth while whisking constantly. Keep whisking until the mixture thickens slightly and becomes smooth, about 3 to 4 minutes.
Reduce the heat to low and stir in the sour cream and diced green chiles, including their liquid. Mix until the sauce is creamy and fully combined. Do not let the sauce boil, as this can cause it to separate.
Step 5: Bake the Enchiladas
Pour the creamy sauce evenly over the enchiladas in the baking dish. Make sure all the tortillas are covered so they stay soft while baking. Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake uncovered for 20 to 25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let the dish rest for about 5 minutes before serving.
Pro Tips for Success
- Warm the tortillas slightly before filling to prevent cracking. A few seconds in the microwave works well.
- Shred your own cheese instead of using pre-shredded for smoother melting.
- Keep the sauce on low heat once the sour cream is added to avoid curdling.
- Do not overfill the tortillas, as this can make rolling difficult.
- Let the enchiladas rest briefly after baking so they hold together when served.
Flavor Variations
For a veggie boost, add sautéed onions, bell peppers, or corn to the chicken filling. These vegetables add color and texture without overpowering the dish.
If you enjoy a little smoky flavor, stir a small amount of ground cumin or smoked paprika into the sauce. This adds warmth while keeping the enchiladas mild.
For a richer filling, mix a few tablespoons of softened cream cheese into the chicken mixture. It adds extra creaminess and pairs well with the green chiles.
You can also swap the chicken for shredded turkey, which is especially great for using up holiday leftovers.
Serving Suggestions
These creamy chicken enchiladas pair well with simple sides that balance their richness. A fresh green salad with a light dressing adds crunch and freshness.
Spanish-style rice or cilantro lime rice is another classic choice that rounds out the meal nicely. For something lighter, serve with steamed vegetables or black beans.
If you want to keep things casual, tortilla chips and mild salsa make an easy and fun side that everyone enjoys.
Storage and Freezing Instructions
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through.
To freeze, assemble the enchiladas but do not bake them. Cover the dish tightly with plastic wrap and then foil. Freeze for up to 2 months. When ready to cook, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Delicious Creamy Chicken Enchiladas With Green Chiles
- Total Time: 45 minutes
- Yield: 5 servings
Description
Delicious Creamy Chicken Enchiladas With Green Chiles are a comforting, family friendly dinner made with tender chicken, melty cheese, soft flour tortillas, and a rich creamy white sauce that is full of flavor without being spicy.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Adobo seasoning or taco style seasoning
- Salt and black pepper to taste
- 10 soft taco size flour tortillas
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chiles, undrained
- 1 cup Monterey Jack cheese, shredded for topping
Instructions
- Preheat oven to 350°F and lightly grease a 9 x 13 inch baking dish.
- In a bowl, combine cooked chicken, 1 cup shredded cheese, seasoning, salt, and black pepper.
- Spoon chicken mixture into tortillas, roll up, and place seam side down in baking dish.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook briefly.
- Slowly whisk in chicken broth and cook until slightly thickened.
- Reduce heat and stir in sour cream and green chiles until smooth.
- Pour sauce evenly over enchiladas.
- Sprinkle remaining cheese on top.
- Bake uncovered until cheese is melted and bubbly.
- Let rest briefly before serving.
Notes
Keep sauce heat low after adding sour cream to prevent curdling. Warm tortillas slightly before filling to avoid cracking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~28 g |
| Carbohydrates | ~32 g |
| Fat | ~22 g |
| Fiber | ~2 g |
| Sodium | ~780 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Chicken Enchiladas With Green Chiles
Can I make these enchiladas ahead of time?
Yes, this recipe is great for making ahead. You can assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking. When ready to cook, let the dish sit at room temperature for about 15 minutes, then bake as directed.
Are these enchiladas spicy?
No, they are mild and family-friendly. The green chiles add flavor but very little heat. If you prefer more spice, you can add a pinch of chili powder or a small amount of diced jalapeño to the filling.
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but they should be warmed first to prevent tearing. Keep in mind that corn tortillas will give a slightly different texture and flavor than flour tortillas.
What is the best way to reheat leftovers?
For best results, reheat enchiladas in the oven covered with foil to keep them moist. The microwave also works well for individual portions and is quicker for busy days.
Can I make this recipe lighter?
You can lighten it by using reduced-fat sour cream and cheese, and by adding more vegetables to the filling. Greek yogurt can also replace sour cream for a slightly lower-fat option.
Final Thoughts
Delicious Creamy Chicken Enchiladas With Green Chiles are a comforting, reliable dinner that brings everyone together. With simple ingredients, a rich but mild sauce, and plenty of ways to customize, this recipe is one you will come back to again and again. Whether you are cooking for family, friends, or just planning leftovers for the week, these enchiladas deliver warmth and flavor in every bite.