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These creamy green chile chicken enchiladas are pure comfort food. Loaded with tender chicken, melty cheese, and a flavorful homemade green chile sauce, they come together quickly and bake up golden and bubbly. It’s the kind of meal your whole family will want again and again.
Why you’ll love these Green Chile Chicken Enchiladas
These creamy green chile chicken enchiladas have been a go-to in my kitchen since my kids were little. Tex-Mex or Mexican-inspired meals are always on repeat at our house—they’re just full of comfort and flavor!
We usually make these with flour tortillas, but here’s my trick: don’t overbake them. Too much time in the oven can make the bottoms a little gummy. And if you’re a corn tortilla fan, go for it—they’re delicious, too!
What makes these crave-worthy!
❥ Flavor: Bright salsa verde with creamy, cheesy richness you’ll crave again and again.
❥ Texture: Soft tortillas wrapped around juicy chicken with that irresistible cheesy pull.
❥ Simplicity: One pan sauce plus easy assembly makes mealtime stress‑free.
❥ Versatility: Switch up heat levels and add veggies or shortcuts like rotisserie chicken.
NikkiIngredients
- Tortillas: I usually use flour tortillas because they roll easily and soak up that creamy sauce just right. But corn tortillas work too—especially if you love that traditional flavor. Just warm them first so they don’t crack when rolling.
- Elote Seasoning: My homemade seasoning adds a little smoky, tangy flavor that makes the filling pop. This Spanglish Brand is also delicious. If your shredded chicken already has the flavor you want, you can skip it.
- Cooked Shredded Chicken: Rotisserie chicken is my favorite shortcut, but any leftover baked, grilled, or poached chicken works perfectly. Just be sure it’s shredded or chopped small so the enchiladas roll easily.
- Cheese Blend (Monterey Jack + Pepper Jack): This combo melts beautifully for a creamy, gooey finish with just the right touch of spice. You can use all Monterey Jack if you prefer it milder—or all Pepper Jack if you like a little extra kick.
- Butter: Forms the base of the sauce and adds richness. Unsalted butter lets you better control the overall salt level.
- All‑Purpose Flour: Helps thicken the sauce so it coats the enchiladas instead of running thin in the pan.
- Chicken Stock: Balances the richness of the sour cream and cheese while keeping the sauce smooth and flavorful. Low-sodium works well if you like controlling seasoning yourself.
- Salsa Verde: Brings bright, tangy flavor that keeps the sauce from feeling too heavy. I usually use mild Hernandez brand, but any favorite salsa verde works here.
- Diced Green Chiles: Add gentle warmth and extra depth without making the dish spicy. Use mild or hot, depending on your family’s heat preference.
- Sour Cream: Makes the sauce creamy and slightly tangy. Full‑fat gives the best texture, but light sour cream or plain Greek yogurt can be used if preferred.
How to Make Creamy Green Chile Chicken Enchiladas
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat & Prep the Dish
Preheat your oven to 350℉. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
Step 2 | Prep the Cheese
Shred the Monterey Jack and Pepper Jack cheeses and mix them together. Divide into three portions: for the filling, sauce, and topping.
Step 3 | Mix the Chicken Filling
In a large bowl, combine the shredded chicken, ⅓ of the cheese blend, and elote seasoning. Stir until well combined.
Step 4 | Make the Roux
In a skillet over medium heat, melt the butter. Sprinkle in flour and whisk for 1–2 minutes until lightly golden and bubbling.
Step 5 | Build the Sauce
Slowly whisk in the chicken stock until smooth. Stir in salsa verde and green chiles. Reduce the heat to low, then whisk in sour cream and another portion of the cheese until creamy and melted
Step 6 | Layer the Enchiladas
Spread a thin layer of the sauce in the bottom of your prepared baking dish. Spoon the chicken filling into each tortilla, roll them up, and place seam-side down in the dish.
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Step 7 | Top & Bake
Pour the remaining sauce over the enchiladas, sprinkle with the last portion of cheese, and bake for 20–30 minutes until hot and bubbly. For a golden top, broil for 1–2 minutes—but keep an eye on it!
Step 8 | Cool & Serve
Let the enchiladas cool for 5–10 minutes before serving. Top with your favorite garnishes—like chopped cilantro, sliced green onions, or a dollop of sour cream.
Variations and Substitutions
- Use corn tortillas for gluten‑free.
- Add sautéed bell peppers or corn to the filling for more texture.
- Swap sour cream for Greek yogurt for a slightly lighter tang.
- Turn up the heat with hot salsa verde or diced jalapeños.
Recipe FAQs
It’s mild to medium as written—using a mild salsa verde and pepper jack cheese gives just a gentle kick. You can easily adjust the heat up or down by using hot green chiles or a spicier salsa, or sticking with all Monterey Jack for something extra mild.
Rotisserie chicken is my go-to for ease and flavor, but any leftover cooked chicken—baked, boiled, or grilled—will work just fine. I also love to make these with leftover slow cooker salsa verde chicken or red salsa chicken.
What to Serve with Chicken Enchiladas
These enchiladas are rich and creamy, so I love pairing them with something fresh or a little crunchy on the side. Try serving them with my Mexican Chopped Salad or Mexican Street Corn Coleslaw—both add that bright, tangy bite that balances the meal. If you’re looking for something hearty, refried beans or charro beans are always a hit at our table. And for something fun and unexpected, the Mexican Street Corn Pasta Salad makes a great twist for potlucks or family dinners.
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Green Chile Chicken Enchiladas
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Ingredients
- 8 flour tortillas - 8 inch (you can also use corn tortillas)
- 1 teaspoon elote seasoning
- 3 ½ to 4 cups cooked shredded chicken - divided
- 8 ounces monterey jack cheese - shredded
- 4 ounces pepper jack cheese - shredded
- 3 tablespoons butter
- ¼ cup all purpose flour
- 1 cup chicken stock
- 1 cup salsa verde - (I use Hernandez brand mild)
- 4 ounces diced green chilies
- 1 cup sour cream
Instructions
- Preheat oven to 350℉. Lightly spray a 9×13-inch baking dish with cooking spray.
- Prep the Cheese: Shred the Monterey Jack and Pepper Jack cheeses and mix them together in a bowl. Divide into three equal portions—one for the filling, one for the sauce, and one for topping.
- Mix the Chicken Filling: In a large bowl, stir together the shredded chicken, ⅓ of the cheese, and the elote seasoning. Set aside.
- Make the Roux: In a skillet over medium heat, melt the butter. Slowly whisk in the flour and cook for 1–2 minutes until it forms a light roux.
- Build the Sauce: Gradually whisk in the chicken stock until smooth. Stir in the salsa verde and green chilies. Turn the heat to low and stir in the sour cream and another ⅓ of the cheese, mixing until melted and creamy.
- Layer: Spread a thin layer of the sauce in the bottom of the prepared baking dish.
- Assemble Enchiladas: Spoon the chicken mixture evenly into each tortilla. Roll up and place seam-side down in the dish.
- Top and Bake: Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20–30 minutes, until hot and bubbly. If you'd like a golden top, broil for 1–2 minutes—just keep a close eye on it!
- Serve: Once done, remove from the oven and let cool for 5–10 minutes before serving. Top with your favorites—chopped cilantro, diced tomatoes, green onions, or a dollop of sour cream.
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Tried this recipe on guests and they loved it. The chicken salsa verde had an excellent flavor and the sauce was very good. Served with Mexican rice and charro beans, all recipes from this site. It was a success!
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