Rich, cheesy, and full of zesty green chili flavor, these Green Chili Chicken Enchiladas deliver a perfect balance of spice, creaminess, and savory depth. Made with tender shredded chicken, tangy green chilies, and melted cheese wrapped in soft tortillas, this recipe elevates a classic comfort dish into a gourmet experience. Ideal for family dinners or entertaining guests, these enchiladas are sure to impress.

Ingredients List

2 cups cooked shredded chicken
8–10 corn or flour tortillas
1 cup green chilies, roasted and chopped
2 cups shredded Monterey Jack or cheddar cheese
1 cup sour cream
1/2 cup diced onions
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish

For the green chili sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup roasted green chilies, pureed
1/2 cup sour cream
Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Sauce

In a saucepan over medium heat, melt butter. Add flour and cook for 1–2 minutes to form a roux. Gradually whisk in chicken broth, then stir in pureed green chilies and sour cream. Simmer until slightly thickened. Season with salt and pepper, then remove from heat.

Step 2: Cook the Filling

Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent. Add shredded chicken, cumin, smoked paprika, salt, and pepper. Mix in chopped green chilies and 1/2 cup shredded cheese. Cook until well combined and heated through.

Step 3: Assemble the Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm tortillas slightly to make them pliable. Spoon the chicken filling into each tortilla, roll tightly, and place seam-side down in the dish.

Step 4: Add Sauce and Cheese

Pour the green chili sauce evenly over the enchiladas. Sprinkle remaining shredded cheese on top.

Step 5: Bake

Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden.

Step 6: Serve

Garnish with fresh cilantro and serve hot with a dollop of sour cream if desired.

Cook Time

45 minutes

Servings

4–6 servings

Nutritional Information (approx. per serving)

Calories: 400 kcal
Protein: 28g
Fat: 20g
Saturated Fat: 10g
Carbohydrates: 30g
Sugar: 4g
Fiber: 4g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain texture. You can also freeze assembled enchiladas (without baking) for up to 2 months; thaw in the refrigerator before baking.

Suggestions

Add a handful of black beans or corn to the filling for extra texture and flavor.
Substitute rotisserie chicken for a faster prep time.
Top with sliced avocado or pickled jalapeños for an elevated presentation.
For a spicier version, include chopped fresh serrano chilies.

Seasonal Relevance

Green Chili Chicken Enchiladas are perfect year-round but especially shine in fall and winter months when comforting, warm meals are most satisfying. Their zesty flavor also complements summer barbecues and casual gatherings.

Conclusion

This Green Chili Chicken Enchiladas recipe combines rich, cheesy goodness with the smoky bite of green chilies for a truly memorable dish. Easy to prepare yet full of gourmet flavor, these enchiladas will become a family favorite and a go-to recipe for entertaining.