Green Chile Chicken Enchiladas

Learn how to make easy green chile chicken enchiladas.  Made with tender chicken, sauteed green chile peppers, cheese and creamy enchilada sauce baked until bubbly and golden.  A comforting, flavorful, and satisfying meal that you can prepare ahead to save time.

Why You’ll Love These Green Chile Chicken Enchiladas:

• Creamy, cheesy, and packed with bold green chile flavor.
• Perfect way to use rotisserie chicken.
• Comfort food everyone will love.
• Great for meal prep and freezer-friendly.
• Tastes even better the next day.

Ingredients You’ll Need:

• 3 tbsp unsalted butter, divided
• 1/2 onion, chopped
• 2 poblano peppers, remove seeds and stems and chop
• 3 cloves garlic, crushed
• 1/4 cup flour
• 1 1/4 cups low sodium chicken broth
• 1 1/4 cups milk (use whole or 2%)
• 1/2 cup fresh cilantro, chopped
• 1 tsp salt
• 1/8 tsp black pepper
• 12 corn tortillas
• 4 cups rotisserie chicken, shredded
• 8-12 oz colby jack or monterey jack cheese, grated
• Juice from 1/2 lime
• More chopped cilantro for garnish

How to Make Green Chile Chicken Enchiladas:

• In a large skillet melt 1 tbsp of the butter over medium heat.  Add onions and peppers and cook until tender.  Add garlic and saute another minute.

• Melt 2 tbsp butter in the onion and pepper mixture then add flour and cook and stir to make a roux.

• Whisk in the chicken broth and stir until smooth, then bring to a boil.

• Whisk in the milk and bring to a low simmer.  Stir until thickened.

• Add chopped cilantro, salt and pepper to the sauce, stir and turn off the heat.

• Preheat oven to 375 degrees.
• Assemble the enchiladas.  Pour about 1/2 cup of sauce or enough to coat the bottom of a 9 x 13 glass baking dish.

• Place 1/4 cup chicken and desired amount of grated cheese on one side of the tortilla and roll up tightly.

• Place the enchiladas seam side down on top of the sauce in the baking dish.  Continue with the rest of the enchiladas.

• Pour the remaining sauce over the top of the enchiladas and spread over them evenly.

• Sprinkle shredded cheese generously on top of the sauce.

• Bake, uncovered, for 20-30 minutes or until enchiladas are hot and bubbly and cheese is melted.
• Remove from the oven and squeeze lime juice over the top.  Garnish with more chopped cilantro and serve!

Notes:

• If you want more saucy enchiladas you can double the sauce.
• Adjust the amount of cheese inside and on top of the enchiladas to your liking.
• Store the enchiladas covered in the refrigerator for 3-4 days.
• Reheat in the oven or microwave.
• May make ahead and freeze enchiladas in a freezer safe container for up to 3 months.  If freezing, leave off the lime juice and fresh cilantro until ready to serve.  Defrost in the refrigerator and then reheat in the oven.

Other Yummy Recipes to Try:

Sausage Green Pepper Pappardelle

Salisbury Steak Meatballs

Greek Chicken Bowl

Lighter Beef Stroganoff

Green Chile Chicken Enchiladas

LeAnn

Learn how to make easy green chile chicken enchiladas.  Made with tender chicken, sauteed green chile peppers, cheese and creamy enchilada sauce baked until bubbly and golden.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• 1 Large skillet
• 1 9" x 13" baking dish

Ingredients

  

1x2x3x

• 3 tbsp unsalted butter, divided
• 1/2 onion, chopped
• 2 poblano peppers, remove seeds and stems and chop
• 3 cloves garlic, crushed
• 1/4 cup flour
• 1 1/4 cups low sodium chicken broth
• 1 1/4 cups milk (use whole or 2%)
• 1/2 cup fresh cilantro, chopped
• 1 tsp salt
• 1/8 tsp pepper
• 12 corn tortillas
• 4 cups rotisserie chicken, shredded
• 8-12 oz colby jack or monterey jack cheese, grated
• Juice from 1/2 lime
• More chopped cilantro for garnish 

Instructions

 

• In a large skillet melt 1 tbsp of the butter over medium heat.  Add onions and peppers and cook until tender.  Add garlic and saute another minute.
• Melt 2 tbsp butter in the onion and pepper mixture then add flour and cook and stir to make a roux.
• Whisk in the chicken broth and stir until smooth, then bring to a boil.
• Whisk in the milk and bring to a low simmer.  Stir until thickened.
• Add chopped cilantro, salt and pepper to the sauce, stir and turn off the heat.
• Preheat oven to 375 degrees. Assemble the enchiladas.  Pour about 1/2 cup of sauce or enough to coat the bottom of a 9 x 13 glass baking dish.
• Place 1/4 cup chicken and desired amount of grated cheese on one side of the tortilla and roll up tightly.
• Place the enchiladas seam side down on top of the sauce in the baking dish.  Continue with the rest of the enchiladas.
• Pour the remaining sauce over the top of the enchiladas and spread over them evenly.
• Sprinkle shredded cheese generously on top of the sauce.
• Bake, uncovered, for 20-30 minutes or until enchiladas are hot and bubbly and cheese is melted. Remove from the oven and squeeze lime juice over the top.  Garnish with more chopped cilantro and serve!

Keyword Green Chile Chicken Enchiladas, Enchiladas, Chicken Enchiladas, Green Enchiladas, Dinner

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