These Green Chile Chicken Enchiladas are creamy, delicious, and baked to perfection. Enchiladas can be enjoyed anytime with your favorite toppings!
If you love this Green Chile Chicken Enchiladas recipe, make sure you check out one of my favorite dips: Creamy Jalapeno Queso Shrimp Dip as well as these Strawberry Walnut Tostadas and Creamy Crab and Spinach Toast Bites.
Holiday Foods
I’m excited for several reasons. I know how some feel about traditional holiday foods after Thanksgiving only to turn around and have them again for Christmas—or at least in the African-American household. I’m talking cornbread dressing, macaroni and cheese, yams, collard greens, black-eyed peas, sweet potato casserole, potato salad…you get the point. Trust. I don’t mind. Normally, we are traveling for the holidays, and since we didn’t this year, I cooked my own spread. As a tradition, I make my Mom’s dress every year no matter what we’re having. I’m so grateful she taught me how to make it before she transitioned. We always have leftovers, and I’ll freeze the rest for Christmas in July.
No Leftovers Left Behind
Speaking of leftovers, most people have an abundance of food left after the holidays. Well…guess what? Your holiday leftovers just got an upgrade. If you have leftover chicken (or turkey), you can make Enchiladas! Now listen, I had leftover flour tortillas, so that’s what I used. Just so you know, corn tortillas would have been my first choice, so you most definitely can and should use corn. We believe in No Groceries Left Behind in my house. Besides, we’re talking about leftovers, right? With these enchiladas, I did not fry the tortillas, but they are baked and delicious! In addition, the Green Chile Sauce is everything!
What are Enchiladas?
Enchiladas are tortillas rolled or folded around a filling and baked under a sauce.
Sauces can include chili-based sauces, such as salsa Roja, various moles, or cheese-based sauces, such as chile con queso.
As you can see, I could barely get these out of the oven, before someone was already helping themselves!
ENCHILADAS FROM LEFTOVERS
Enchiladas are a great way to use up those leftovers without getting a warning from Plies or the Food Police! LOL! If you don’t know what I’m talking about, watch this AFTER you read this post and save this recipe to your Pinterest board!
You know I love anything cheesy and these baked, creamy, and Oh. So. Cheesy. Green Chile Chicken Enchiladas are perfect anytime! In addition, you can make these enchiladas vegetarian-friendly. I also love them with chicken, but I do plan to make them again with Impossible plant-based ground burger.
HOW TO ASSEMBLE YOUR ENCHILADAS FOR YOUR BAKING DISH
Other recipes to enjoy!
Cheddar, Gouda, Pimento Cheesy Potato Bake
Delicious Recipes to Celebrate Cinco de Mayo
These Green Chile Chicken Enchiladas are undoubtedly a hit every time. They are so cheesy and delicious, and everyone will be coming back for seconds! I hope you enjoy them as much as we did! If you love this recipe, please leave a comment below. Tag me at (@myprettybrown) and use the hashtag #myprettybrowneats on FB and IG! You can also find me on Instagram, Facebook, PINTEREST, and TikTok.
Green Chile Chicken Enchiladas
Ingredients
- 10 flour tortillas (6 to 8 inch) you can also use corn
- 2 cups chicken breasts cooked and shredded (approximately 1 pound)
- 8 ounces green chiles, diced canned works fine
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 to 2 jalapenos diced fine optional
- 2 cups four-blend Mexican cheese or any variety divided
- 3 tablespoons butter or butter substitute
- 1 tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream light or regular
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 pan.
- Season chicken with salt and pepper, to taste.
- Add one cup of shredded cheese to shredded chicken and mix well.
- Roll up chicken and cheese in tortillas and place in pan.
TO MAKE GREEN CHILE SAUCE
- Heat butter in a sauce pan over medium heat, then add flour.
- Add broth, garlic powder, cumin, chili powder and whisk until smooth.
- Heat over medium heat until thick and bubbly.
- Stir in diced green chiles, jalapeno, and sour cream. Do not bring your sauce to a boil, you don't want curdled sour cream.
- Continue to whisk until you have a creamy sauce.
- Pour sauce over enchiladas then top with remaining shredded cheese.
- Bake for approximately 15 to 18 minutes (or until cheese is melted).
- To get that nice sizzle on top: turn your oven on broil and bake enchiladas for three additional minutes to brown your cheese.
- Serve and enjoy with a side of rice, lettuce and tomatoes.
Notes
- I’ve used light sour cream. Just as good.
- Queso, Asadero, and Oaxaca cheese are other great cheeses that I’ve used that melt beautifully!
- Feel free to make this meatless, by subbing with plant-based ground beef.
Oh my! This looks heavenly. A couple of these and some homemade margaritas and this is orgasmic! Great Job!