The corn tortillas used in this recipe for enchiladas with green chile sauce are filled with chicken and cheese and cooked beneath a smooth sauce flavored with fiery peppers. Adapt the quantity of chopped chilies to your preferences!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 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
- 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
- Gather all ingredients.
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- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to the pan as needed.
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- Drain between layers of paper towel and keep warm.
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- Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.
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- Roll up each tortilla and place seam-side down in the prepared pan.
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- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.
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- Pour mixture over enchiladas.
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- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes.
- Garnish with chopped green onions and cilantro.
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Nutrition Facts
| Calories | 798 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 4 g |
| Protein | 50 g |
| Saturated Fat | 25 g |
| Sodium | 1081 mg |
| Sugars | 3 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and soooo good!! Great meal for the week!!
This was very bland. If I make this again I will definitely experiment with some seasonings.
We really enjoyed this recipe. My husband said he could have used a bit more sauce but I thought it had plenty. I reduced the cilantro to 1/4 cup and used flour tortillas and it was fantastic.
Love this recipe, only changes I have made are to use pepper jack, and I add 1 cup of med Salsa Verde. It makes it a little saucier. My boyfriend asks for this almost ever week.
For extra richness, I add 8oz cream cheese to green chili enchiladas sauce, softened and well-blended. For convenience, I typically use prepared, canned green chili sauce if I have it, and extra green chilies. My daughter often asks for this for her birthday meal.
Not my favorite enchiladas. There were very rich. I added cumin and a can of green chilies to the chicken mixture, after reading some thought these were bland. Not the worst, but I’ve made better.
OMG! I needed green enchilada sauce as the can I bought at the store was dented and I didn’t want to risk botulism. So happy I found this enchilada sauce recipe. Soooo good! I made the sauce with butter, whole wheat flour, chicken broth, and canned green chili peppers. Poured the sauce over shredded rotisserie chicken that was sprinkled with Mexican shredded cheese and wrapped into corn tortillas. Baked for 15 mins & added extra cheese as stated in the recipe for a few more minutes. This will definitely be in my recipe rotation. Thank you!
Fantastic!! This recipe is a keeper! I added some corn and black beans to the filling. The sauce was rich and creamy! Will make this again.
this is very good, but needs a little more flavor. I will try to add some spices as others have suggested and broil the cheese at the end. Also, there is a LOT of sauce, so could cut that back or save some out. Overall tho, this is delicious!
This is excellent!!!
I made this tonight because I love enchiladas, especially ones without the tomatoes. But compared to the recipe “Enchiladas Suiza” (exact name, no other words) This recipe is blah, I followed the recipe exactly but I won’t make it again, the flavor is just not there. The other recipe is far superior.
Recipe was very good. The family really enjoyed it. I used a chicken fajita marinade before cooking it in a skillet and I think that added some flavor. Finding corn tortillas larger than 6″ was tough so I had a fair amount of the chicken left over and only used 2 large breasts. I will definitely make this again but will scale back the amount of onions.
My hubby and I both found these to be quite bland. After tasting the sauce I mixed in another can of green chilis, some garlic power, paprika, cilantro, and cayenne before pouring it over the enchiladas. They were still a bit bland but not bad. I will probably look for another recipe next time. The sauce was quite rich.
Not bad! Next time, however, I’ll make more of the sauce and make it a bit thinner. I also added 4 oz. of canned tomatillo to the sauce and some oregano to the filling.
I used store-bbq chicken, added salt and pepper to the white sauce and sprinkled with fresh parsley instead of cilantro. No toppings needed. Better the 2nd day!
My husband & I loved it! I used frozen grilled chicken strips (SAM’S Club) that I thawed & cut up to add. Otherwise, I followed the recipe. I remembered to take a photo before serving it, but this site apparently only accepts specific sizes & kept rejecting it.
Could not load my pic but let me say, these were the best. I had leftover carnitas and queso so I just used the green chile sauce recipe. It was fantastic!
Awesome tasty dish! Totally worth the effort to put together (I don’t cook much). Hubby praised my efforts and we were both pleasantly surprised at the outcome. Leftovers were greeted with the same enthusiasm as the original meal. I cut back on the amount of onion and cilantro, and added some yellow American cheese to the mix. The results were perfection!
This recipe is a great addition to my meal planning. I making about once a month my husband And I love the creamy. The Gardner loves to dish as well, he gets left overs for lunch when he is here.
These were fantastic. I actually turned them into pot roast enchiladas because I had a deer roast I needed to cook. I cooked the venison in the Instant Pot with beef broth, salt and pepper, onion flakes and garlic, shredded the venison after it cooked for about 30 minutes, and then used the leftover beef broth and seasoning to make the cream sauce. Everything else was exactly the same. TL/DR: it’s okay to sub beef or venison for the chicken! The family loved them, even my skeptical husband and my picky eaters.
This was great and easy to make. I thought I was smarter than whoever wrote the recipe and didn’t heat the tortillas beforehand. The tortillas broke while sitting in the pan prior to adding topping but it didn’t impact the taste at all. If you don’t mind ugly, broken enchiladas then you can skip that step. Honestly though, once it cooked you couldn’t tell they were broken. The onions inside the enchilada were crisp and gave a nice texture to the rest of the dish. This will definitely be my go to enchilada recipe from now on.