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Creamy chicken green enchiladas topped with cheese and green sauce.

Creamy Chicken Green Chili Enchiladas

A delightful dish that combines tender shredded chicken with a creamy, zesty sauce and gooey cheese, all wrapped in soft corn tortillas—perfect for busy weeknights and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded cooked chicken Tender, juicy bits of chicken from a rotisserie
  • 4 cups shredded Monterey Jack cheese Melt-in-your-mouth goodness
  • 10 small soft corn tortillas These will provide that perfect crispy-soft texture
  • 3 tbsp butter Rich and creamy
  • 3 tbsp all-purpose flour For that thick, luscious sauce
  • 2 cups chicken broth A savory base for your sauce
  • 1 cup sour cream Adds a delightful tanginess
  • 2 4-ounce cans diced green chilies For a kick of flavor
  • to taste Fresh cilantro for garnish Aromatic and fresh

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Grease a 9 x 13 casserole dish generously with butter and set it aside.
  3. Warm the corn tortillas in aluminum foil in the preheated oven for about 10 minutes.
  4. In a large bowl, combine the shredded chicken with 1 1/2 cups of shredded Monterey Jack cheese.
Rolling Enchiladas
  1. Divide the chicken and cheese mixture among the warm tortillas and roll them up, placing them folded-side down in the greased baking dish.
Making the Sauce
  1. In a saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for about 1 minute.
  3. Gradually add the chicken broth, whisking constantly until thick and bubbly.
  4. Remove from heat and stir in the diced green chilies, allowing to cool for about 5 minutes before incorporating the sour cream.
Baking
  1. Pour the creamy sauce over the rolled enchiladas.
  2. Sprinkle the remaining 3 cups of shredded cheese on top.
  3. Bake in the preheated oven for about 25 minutes.
  4. Turn the oven to broil for an additional 3-4 minutes.
  5. Garnish with fresh cilantro before serving.

Notes

To prevent tortillas from cracking, always warm them before rolling. For extra heat, add jalapeños or use pepper jack cheese. Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat in a preheated oven.