These Green Chile Chicken Enchiladas are easy to make, satisfyingly rich, cheesy, creamy and saucy – no dry chicken enchiladas here! – with flavor exploding homemade green chile sour cream sauce (no cream soup)!
These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner! If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!
The BEST Green Chile Chicken Enchiladas
These Creamy Green Chile Chicken Enchiladas are a crazy delicious cross between your favorite Sour Cream Chicken Enchiladas AKA White Chicken Enchiladas and Salsa Verde Chicken Enchiladas.
I honestly didn’t know what to call them because no name seemed to do them justice. In the end, I called them Creamy Green Chile Chicken Enchiladas. But you can just call them the best chicken enchiladas of. your. life.
They are so good in fact, I took these photos in less than 10 minutes because Patrick was by my side, chomping at the bit ready to dig into this cheesy goodness.
I am a huge chicken enchilada lover. From my crazy popular Salsa Verde Honey Lime Chicken Enchiladas which are sweet and tangy to my Jalapeno Chicken Enchiladas which are cheesy and spicy, to my Barbacoa Beef Enchiladas which are tangy, cheesy and spicy to my Breakfast Ham and Cheese Enchiladas with are saucy and cheesy, to these Creamy Green Chile Chicken Enchiladas!
It is super hard to pick a favorite, but you guys, these might just be them. I am obsessed. I could eat half the pan by myself. I have absolutely no self control when it comes to their creamy flavor exploding goodness.
These “White” Green Chile Chicken Enchiladas are inspired by a favorite chicken enchilada casserole my mom used to make growing up. It was a base of cream of chicken soup mixed with milk, sour cream and green chiles. I’ve kept the creaminess of the original with a perfected homemade cheesy, creamy white sauce infused with green chiles and salsa verde that takes them over the top.
Many Sour Cream Chicken Enchilada Recipes or White Chicken Enchilada recipes rely on one can of green chiles for the flavor but I found that when I combined the homemade white sauce with both green chiles AND salsa verde, we achieve a flavorful tang that cuts through the creaminess with tons of flavor AKA pure Mexican comfort food at its most obsessive worthy.
Green Enchilada Recipe ingredients
- Tortillas: Use your family’s favorite! Corn tortillas boast a robust, slightly charred, sweet corn flavor that beautifully compliment the sauce. If you use neutral flour tortillas, I suggest toasting in a skillet or over an open glass flame to prevent them from becoming soggy.
- Chicken breasts: Use rotisserie chicken or my homemade shredded chicken is super easy!
- Cheese: Use Monterrey Jack cheese for its creamy, buttery richness.
- Salsa verde: This can be found in jars next to the other salsas at your grocery store (I use Herdez brand). Make sure you use MILD salsa verde so there is wiggle room with the spice level.
- Canned mild diced green chilies: These are found in small cans and add a bright, vibrant tanginess to cut through the creaminess. Again, use MILD chopped green chiles for flavor and not heat.
- Aromatics: Onion and garlic form the base of the sauce. You substitute with powders in a bind.
- Flour: This is cooked with butter to create a roux which thickens the sauce and helps make it creamy!
- Sour Cream: This adds gorgeous silkiness and body to the sauce that can’t be beat. You may also substitute with plain Greek yogurt.
- Chicken broth: Use low sodium chicken broth to allow room for chicken bouillon.
- Chicken bouillon: This is like salt with FLAVOR! Use bouillon powder, bouillon cubes or better than bouillon. Add it to the soup without dissolving in liquid first.
- Seasonings: Ground cumin, salt and pepper are all you need! ground cumin, chicken bouillon
Green Chili Chicken Enchiladas Variations
- add white beans
- add spinach or other veggies such as corn or zucchini
- use less sauce if you don’t like them as saucy
- use more or less cheese – and when I say “more or less,” I, of course, mean more
- go crazy and use Pepper Jack cheese (you might want to omit the cayenne pepper in this case)
- use flour or corn tortillas
- substitute Greek yogurt for the sour cream – this is totally personal preference. I prefer sour cream but if you love Greek yogurt, it is a good healthier alternative. It is a 1:1 substitute.
- add as little or as much cayenne pepper to taste. I find the ½ teaspoon listed has a mild kick but not overly spicy and should be the right heat for most people unless you are super sensitive to heat.
- Add hot sauce to your cooked enchiladas if you like them spicier. I love this after-cooking addition because everyone can customize the heat of their own chicken enchiladas
- Top with all or some of your favs such as cilantro, jalapenos, avocados, tomatoes, sour cream, guacamole, avocado crema, pico de gallo, black olives
How to make Green Enchiladas
I’ve tried to make these White Green Chile Chicken Enchiladas as simple as possible with both my methods and ingredients so they come together super quickly.
1. Green Chile Sour Cream Sauce: We start by melting butter in olive oil over medium heat in a large saucepan then sauteing our onions for 3 minutes. If you are feeling lazy, like I often am, then you can substitute the onion with 1 teaspoon onion powder. Just add it with the rest of the spices.
2. Next, sprinkle in some flour and garlic and cook for 2 minutes (it will be thick) to get rid of the raw flour smell. Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chiles, chicken bouillon, ground cumin, salt and cayenne pepper. I find the ½ teaspoon cayenne pepper has a mild kick but not overly spicy. If you aren’t sure how much you want to add, then simply add a little, stir, taste and add more if desired. You can always add some hot sauce to your enchiladas after they are cooked.
3. Bring your sauce to a boil then reduce to a simmer until thickened. Stir in your luscious sour cream and watch the sauce change from green to creamy white before your eyes.
4. Filling: This is the easiest part! I use our Green Chile Sour Cream Sauce as both the enveloping sauce and to creamify the filling so we don’t have any double work or ingredients. Simply add 1 cup of your Green Chile Sour Cream Sauce to your chicken along with 2 cups cheese, and mix together. I also like adding the cheese directly to the filling so we don’t have the extra step of layering each individual tortilla – and to be honest, getting the cheese evenly divided kind of stresses me out – anyone else?
5. Assemble and Bake: Spread approximately ½ cup Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish.
6. Top enchiladas evenly with remaining Green Chile Sour Cream Sauce followed by remaining cheese and bake for 30 minutes to golden bubbly deliciousness!
How to make shredded chicken for this Green Enchilada Recipe
If you’re not using a rotisserie chicken, it is easy to make your own shredded chicken!
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 pound chicken breasts pounded thin (2-3 breasts) and cook 3-5 minutes, or until golden brown on one side.
- Flip chicken and add 1 ½ cups chicken broth. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. You may need to add more chicken broth if it is already absorbed when you flip your chicken over.
- Remove chicken from skillet and let rest 5 minutes before shredding (or dicing if preferred).
How to serve Green Chicken Enchiladas
The White Chicken Enchiladas are the star of the night, but here are some ideas for an encore supporting cast:
- Cilantro lime rice
- Restaurant-Style Mexican Rice
- Restaurant Homemade Salsa
- A simple Green Salad
- Corn Salad with Cilantro Lime Dressing
- Roasted Broccoli
- Grilled Corn on the Cob with Chipotle Lime Butter
- Southwest Salad with Creamy Avocado Salsa Dressing
- Perfect Fruit Salad with Honey Citrus Dressing
- Pina Colada Fruit Salad
Green Chicken Enchilada Recipe tips
- Take care to buy the canned MILD chopped green chiles. I have mistakenly bought the hot green chilies before and they are HOT! Mild green chiles on the other hand are tangy but not spicy.
- Take care to purchase MILD salsa verde unless you know you are a spicy fanatic. I like to purchase the mild salsa verde because then you can customize the heat with the addition of cayenne pepper to taste. It is easy to add heat but it is hard to take it away when it comes pre-packaged!
- To make these White Green Chile Chicken Enchiladas come together in a snap, use rotisserie chicken. If don’t have time or don’t want to, then it is easy to make your own shredded chicken – I’ve included instructions below this section.
- You can use flour or corn tortillas, but I find corn tortillas fall apart more easily. To prevent this, you can flash fry and dip in some salsa verde post (you can see exactly how to do this in my Enchiladas Verdes recipe). Alternatively, you can make an Enchilada Casserole by layering the creamy chicken mixture with cut up corn tortillas, this way you don’t have to worry about them falling apart.
How to store Green Chicken Enchiladas
Chicken Enchiladas should be covered tightly in plastic wrap or foil or stored in airtight container in the refrigerator. When stored correctly, enchiladas are good for about 5 days. Of course, always use your best judgment and if anything smells off, then toss them.
Green Chile Enchiladas make ahead Instructions
You can make these Green Chile Chicken Enchiladas ahead of time for an easy dinner! Simply prepare enchiladas according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.
You take them straight from the refrigerator to the oven and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.
How to reheat Green Chile Enchiladas
We are usually just reheating a serving of the enchiladas and not the entire pan, so we typically reheat them in the microwave. If you are using the oven, then cover the pan with foil and reheat at 250 degrees F until heated through.
How to freeze this Green Chicken Enchilada Recipe
While some enchilada recipes freeze well, I do not recommend freezing these Creamy Green Chile Chicken Enchiladas if you are picky about texture. The tortillas soften further and the texture of the sauce changes due to the dairy. If you aren’t too picky though, then go for it!
Now sit back and enjoy your new favorite Green Chile Chicken Enchiladas!
If you love these Green Chile Chicken Enchiladas, then you will love my Salsa Verde Chicken, Smothered Baked Chicken Burritos, Slow Cooker Mexican Chicken, Skillet Chicken Fajitas, and Southwest Chicken Egg Rolls!
Looking for more Mexican recipes?
- Smothered Baked Chicken Burritos
- Cheesy Taco Pasta
- One Skillet Mexican Chicken and Rice
- 30 Minute Cheesy Taco Soup
- Skillet Chicken Fajitas
- Chili Lime Chicken Tacos
- Best Beef, Bean and Cheese Burritos
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Green Enchilada Recipe
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Ingredients
Green Chile Chicken Enchiladas
- 4 cups shredded or chopped chicken*
- 3 cups shredded Monterrey Jack cheese divided
- 8-10 medium flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
Green Chili Sour Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1/2 cup chopped onion may sub 1 teaspoon onion powder
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup homemade salsa verde (or storebought – I like mild Herdez)
- 1 4 oz. can mild diced green chilies not drained
- 1 tsp EACH ground cumin, chicken bouillon
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 cup sour cream
Garnishes (Optional)
- sour cream
- Tomatoes
- Avocados
- cilantro
- chips
- freshly squeezed lime
- hot sauce
Instructions
- Preheat oven to 350 degrees F.
- If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
- Green Chile Sour Cream Sauce: Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir sour cream.
- Filling: Add chicken to a large bowl. Stir in 1 cup Green Chile Sour Cream Sauce and 2 cups cheese.
- Assemble: Spread ½ cup Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish seam side down. Top enchiladas evenly with remaining Green Chile Sour Cream Sauce followed by remaining cheese.
- Bake: Bake uncovered at 350 degrees F for 30-35 minutes or until cheese is completely melted and center is hot. Broil until cheese is golden (optional). Top or serve with desired garnishes.
Notes
HOW TO MICROWAVE TORTILLAS
Flash frying the corn tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it’s not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas. *You can make your enchiladas as saucy or less saucy as you like – simply use more or less of the Green Chile Sour Cream Sauce. **If you’re not using a rotisserie chicken, it is easy to make your own shredded chicken!- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 pound chicken breasts pounded thin (2-3 breasts) and cook 3-5 minutes, or until golden brown on one side. Flip chicken and add 1 ½ cups chicken broth.
- Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred.
- Remove chicken from skillet and let rest 5 minutes before shredding (or dicing if preferred).
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Allie says
Honestly, this must be best site on the internet for Mexican and Asian food. I decided to get up the morning and do some painting. Instead I opened by email and saw another one of your postings. I am so impressed with all the explanations you give about some of the ingredients in your recipes. Your photos break down the process or we can skip to the recipe. I can’t imagine how much time a posting takes you. Thank you so much for your efforts in creating such a lovely site. I hope to make this soon. Still trying to catch up on making recipes from your other postings.
Jen says
You are the sweetest Allie! Your comment was like a big internet hug! I SO appreciate that you appreciate my site and the time I put into it. I want every recipe and posts to be the best it can be so people love the recipe results! Thank you for taking the time to make my day! I hope you love these chicken enchiladas!
Debby says
I have to agree with Allie….Jen your recipes are some of the best I have seen on the internet. From scratch, quality ingredients and authentic. Finally someone who has created beautifully delicious meals that could be from famous high end restaurant chefs. I love how you take the time to explain the process and have gone the extra mile to make it so authentic. I consider myself a huge foody and have a passion for food quality meals and recipes…I have practiced and studied cooking from a very young age and thought I knew a lot but I have gained so much knowledge from you. You are now my most favourite food person/recipe blog. I just love you!
Jen says
Thank you so much for your kind words Debby! You have left me honored, humbled and happy! I am honored to to be your favorite food blogger and humbled you love my recipes and approach and are still learning new things! Thank you for making my recipes and taking the time to make my day! xo
Joanna says
Love seeing these enchiladas. I’m not a fan of tomato type sauces so this is right up my alley. I know what we’re having for dinner tomorrow night.
Jen says
Awesome! I am so excited for you to make them!
Marjorie J Mullen says
Made these enchiladas tonight. Hubby and I loved them! The only change I made was I added 4 oz of low fat cream cheese because I forgot to buy sour cream. They were really great. I have never made chicken enchiladas but will be making these again! Thanks for your great posts. I am going to make the shredded beef recipe that you posted recently next!
Jen says
Thank you so much for taking the time to comment Marjorie, I’m so happy you and your husband both loved them! I’m so glad the cream cheese substitute worked well too – you can’t go wrong with cream cheese! I hope you love the shredded beef too!
Layne says
I have a moment to remember all the awesome Carlsbad Cravings recipes I’ve tried. “This one is really good. I like this” Jesse said. So basically this is the BEST. loved how creamy it was!
Jen says
He doesn’t sound like a very effusive critic – LOL! I’m happy that means he liked them!
Lisa jensen says
We made these for a family function and everyone loved them! I wouldn’t change a thing on the recipe!!!! ❤️
Jen says
YAY! I’m thrilled they were a hit just exactly as written – that is awesome! Thanks so much Lisa!!!
Plygsl says
Unbelievably delicious, I made my own shredded chicken (legs and thighs) and then used that liquid to make my own chicken broth. The sauce had so much depth of flavor, I had a can of green chilies that was 7oz. instead of 4 otherwise I did mostly follow the recipe. I served it with authentic refried beans and a Spanish rice I made. I will make this often, thank you so much for the recipe!
Jen says
Your comment made my day because this is one of my favorite recipes so I love hearing YOU loved it! Thank you so much! And your whole meal sounds fantastic!
KAREN D VON GUNTEN says
Amazing recipe! I made a batch yesterday to celebrate Cinco de Mayo today but we ate them last night! We like our enchiladas moist so I saved some of the sauce and poured it on top the last 5 minutes it baked. It was delicious! The only slight change I made was adding 2 tbsp. of low fat cream cheese and it made the sauce even creamier. We enjoy spicy food and this was just right. Thank you for another great recipe. Happy Cinco de Mayo!
Jen says
I’m thrilled you loved this recipe so much they didn’t even last until today! The addition of cream cheese sounds fabulous!!! Happy Cinco de Mayo to you too!
Leanne says
These were delicious! Any suggestions on reheating them? Would the oven work better than the microwave to keep them from getting soggy like these type of leftovers sometimes do?
Jen says
I’m so happy you liked them Leanne! Unfortunately, I think enchilada leftovers have a tendency to get soggy no matter how you reheat them. If you toast the tortillas before you roll the filling initially then they reheat better.
Lora says
Yet another 5-Star recipe. These are so, so good. I also would like to use the sauce as a soup, it’s delicious! You so consistently provide us with fantastic recipes; thank you!
Jen says
YAY! Thank YOU for your awesome comment! I’m thrilled you loved these enchiladas so much and have been loving so many of recipes! I’ll have to think about that soup idea 🙂
Ali says
This recipe is perfect! We added beans, fire roasted tomatoes, black olives, spinach, and fresh corn to the filling and it was phenomenal! My husband requested a glass of the sauce to eat plain lol will definitely be making these again (probably soon!)
Jen says
Thank you so much Ali and I love how you customized it with all those yummy fillings! And your husbands request says it all – LOL!
Misty says
Hi Jen! I made these Sunday night and we all loved them, even my hubs who claims he doesn’t like salsa verde My question is if I were to make this in a layered casserole form with corn tortillas, how would you suggest layering? We always have leftovers and the flour tortillas just didn’t hold up well when reheated.
Thanks for another awesome recipe!
Jen says
Hi Misty, I think the easiest way would be to make the enchilada sauce and reserve 1/3 cup for the top. Mix in the chicken and 2 cups cheese to the rest of the sauce. Layer the saucy chicken mixture with tortillas until it is gone then layer with a final layer of tortillas then top with reserved sauce and cheese. I hope that helps. Enjoy!
Misty says
Sounds perfect! Thank you
Jen says
You are so welcome!
Nancy says
Hi Jen, this one was a hit! Thank you. I am celiac so used corn tortillas and GF flour, they came out great (also used jar of trader joes salsa verde instead of herdez). Kids and husband are tough critics and these went down the hatch in no time. Greetings all the way from east coast!
Jen says
Wahoo, thanks Nancy! I’m so pleased they were such a hit with the food critics and you were able to make them GF!
Jessica says
Your recipes are spot on and they always have the flavor I’m looking for. I tried this one for the first time tonight and I’m pleased to announce that I’m done looking for chicken enchilada recipes. Thanks for sharing!
Jen says
You’re so welcome! Thank you for your awesome compliment, I’m so pleased you are loving my recipes and I’m thrilled your search for enchilada recipes is over with these!
Caitlin says
Soooo yummy! I love traditional enchiladas but these were such a nice change.
I followed your notes of going crazy with cheese because, well, cheese. I also added black olives into the filling, but other than that, followed the recipe exactly.
Also, I am a wimp when it comes to spicy, but these had just a hint of subtle warmth. They were great! Thanks for a keeper.
Jen says
You’re so welcome Caitlin, I’m thrilled these chicken enchiladas were a hit and the perfect amount of heat! They sound fabulous with all the cheese and black olives – YUM!
Blondie says
Can I use Better Than Bouillon Chicken Flavor? Is that what you mean by 1 tsp. bouillon?
Jen says
You can use either Better Than Bouillon Chicken Flavor or granulated chicken bouillon – enjoy!
Stephanie says
Made these last night & they were loved by the family. I wanted to use up the rest of Herdez Green Salsa I used on your mexican lasagna (delicious) last week and this worked out perfect. After years of trying,, I finally have been able to get my kids ( 10 & 12) to eat recipes with green chilis in them & they loved this. You’re food blog is my favorite, thank you!
Jen says
I am loving that you’re making so many of my Mexican recipes and YAY for converting your kids to green chilies! Thanks for brightening my day Stephanie!
Barbara says
This is delicious! I made it as a casserole with corn tortillas on the bottom and top to save a little time. I added a cup of frozen corn to the chicken because my husband loves it. We ate it on top of rice. Will definitely make this again. Thank you!
Jen says
You’re so welcome Barbara, I’m so pleased it’s a repeat win!
Chris Korn says
This is an awesome recipe. I am making it for my wife on Mother’s Day per her request. If I have extra time I will add chicken thighs to a crock pot with a little cumin on them and slow cook them until shredable. This adds a little extra richness to the chicken.
Jen says
Thanks so much Chris, I’m so happy this these enchiladas are a favorite and even requested for Mother’s Day! Your method of slow cooking with some cumin sounds perfect. I hope you have a great day celebrating tomorrow!
jim anderson says
Just made your green chile chicken enchiladas. So tasty and easy to make!!! Thanks for the recipe!
Jen says
You’re so welcome Jim! I’m so pleased the enchiladas were a hit!
Carolyn says
I made these as a “project” for quarantine. So so so incredibly good. Will definitely make again. I also used your method of cooking the chicken. Absolutely wonderful. Thanks for the recipe!
Jen says
You’re so welcome Carolyn! I’m so pleased you loved it!
Nikki says
I made these for dinner tonight. They turned out excellent! My husband made your pear crisp recipe for dessert. Super yummy. Our family ate well tonight. Thanks for more great recipes.
Jen says
I’m so pleased they both were a hit, thank you! And I love that you divided and conquered – power couple!
Liz says
Do you think these would be good with shrimp inside? I’m thinking of making these tomorrow for a meatless feast!
Jen says
Yes, sounds amazing!
Lori Lyon says
Hi Jen,
Made these Aah-mazing enchiladas last night along with your Cilantro Lime Rice. Results were food perfection! Thank you for the recipe for the best cool weather supper. My crew thoroughly enjoyed the results. Wish I could share a photo with this comment to show off my efforts. Keep those recipes coming. We always enjoy trying them out and you never disappoint❤
Jen says
Thanks so much Lori, I’m so pleased to hear the whole family loved them! If you ever want to share photos, you can message me on IG at https://www.instagram.com/carlsbadcravings/ 😉
Jennifer says
We had some extended family over for dinner tonight, and I made these enchiladas. Everyone really liked them (including me) and told me multiple times how good they were. Thank you for sharing it!
Jen says
Thanks so much Jennifer, I’m so pleased they were a hit with everyone!
Jeanne says
There was a little Roasted Chicken eatery in California called Morbitzer’s that made the best green chili chicken enchiladas made with their rotisserie chicken. I never thought I would find a recipe that was almost exact until NOW!
I made half the dish with flour, the other half with white corn tortillas and I was blown away with how good the corn were, I kept thinking, “I’ve had this before” then I remembered that little eatery on the CA boulevard and was giddy that I had found a recipe so close to theirs, Thank You, Thank You!!!
Jen says
Thank you so much for the glowing review Jeanne! I’m thrilled these enchiladas came so close to Morbitzer’s, happy day!
Cheryl Donnelly says
Oh my goodness. This is the best enchilada sauce that I’ve ever had. We put it on french fries for dinner last night and this morning I’m eating it for breakfast as an enchilada
Jen says
Thank you Cheryl, I’m thrilled you love it so much and have put it to good use!
Rebekah says
Hi!
Is there anyway to use cornstarch in the sauce instead of the flour? Have gluten free people that I’d love to make this recipe for. =)
Thank you!
Jen says
Absolutely! You can use gluten free flour or the general rule is 1 part cornstarch to 2 parts flour. For this recipe, you would need 2 tablespoons cornstarch. Whisk the cornstarch with the chicken broth to dissolve before adding. Good luck!
Tammy says
Well, I think these are the best enchiladas I’ve ever had. I made them for company that was coming over but made sure that I doubled the recipe for my daughters family. I called my son in-law to see how we like them, he told me that he had eaten five of them and that he never had enchiladas that good before. You have to understand that I made these with the largest flour tortillas you can find. I seriously don’t know how he ate that many. I don’t think I’ll ever make my normal enchiladas again. Just talking about this makes me wanna go make them. I’m really anxious to try some of your other recipes thank you so much for posting.
Jen says
Welcome to my site Tammy, thank you so much for making my day! I am thrilled these enchiladas were such a huge hit! I hope you enjoy exploring my recipes and find many new favorites!
Krizten says
This was SO GOOD. My husband ranked it in his “top 3” of recipes I’ve made and said it could put any Mexican restaurant out of business. The recipe was a little time consuming but totally worth the effort. I used tortilla factory brand raw tortillas that I cooked up first and that took it over the top. I could eat the cream sauce with a spoon!
Jen says
Top 3 is amazing, thanks so much Krizten! I’m so pleased it will be on repeat!
Monika says
This was my first time ever making enchiladas and I chose a winning recipe!! This was so good. Thank you!
Jen says
Bravo Monika, I’m so pleased your first attempt was a success!
Jody says
Another way to cook chicken is putting the chicken breasts in about an inch of water (or broth), bring to a boil then cover and reduce to simmer for about 15-20 minutes depending on how big they are. I LOVE these enchiladas and make them on the regular for our large group gatherings.
Jen says
Thanks so much Jody for the tip! And I’m so pleased these enchiladas are on repeat!
Karen says
Good morning Jen. Have you ever used your Slow Cooker Mexican Chicken in any of your chicken enchilada casseroles? I love the chicken casseroles to have lots of great flavor so I thought this might be an added bonus to the profile.
Jen says
I haven’t, but I think it’s a great idea!
Karen says
Made these using your Slow Cooker Mexican chicken and they are outstanding! For ease, I turned this into a casserole and hubby loved it! Thank you so much!
Jen says
Yum, I bet SC Mexican Chicken was awesome in this recipe – brilliant idea! And I love that you turned it into a casserole!
Melanie says
If using the uncooked tortillas in this recipe, would you cook them first prior to filling them, or will they cook fully when you put them in the oven?
Jen says
Yes, I would cook them first, enjoy!
Kris says
Hi! I have been making this dish for years. It is ABSOLUTELY DELICIOUS! It’s perfect for “meal trains” too. Will it turn out the same/similar if I substitute gluten-free flour for the AP flour? Thank you!
Jen says
Thanks Kris, I’m so pleased it’s a fav! I haven’t personally tried it, but I think if you use a 1 to 1 gluten free flour it should be great. Otherwise, you can use 2 tablespoons cornstarch in place of the 1/4 cup flour. Good luck!
Landra says
Hi there
Could I make this recipe do you think using green chili enchilada sauce instead of sour cream?
Thank you so much!
Landra
Jen says
Hi Landra! The green chili enchilada sauce would be a substitute for salsa verde, not for sour cream. You could omit the sour cream, but I’ve never tried that. You’ll have to let me know how it goes!
Michelle says
Wow! Thank you for this recipe! My husband and I just finished having this for dinner and we are blown away by how delicious this was. I had to tell you how much we enjoyed this meal. It is going in our dinner rotation and I am planning to make this the next time I have friends over for dinner. Thanks again for absolute perfection!
Jen says
You are so welcome, Michelle, what a glowing review! I am delighted this recipe was such a hit! Thank you so much!
Kathleen says
Made these tonight. I thought I had chicken stock and bullion but didn’t 🙁 I used 1c of water, and extra salsa verde. They turned out amazing, and I can see how bumping up the chicken flavor will make them even better next time. Definitely the best way to use up rotisserie chicken breast!
Jen says
Thank you Kathleen! I am so glad that you liked them! Can’t go wrong with more flavor, right?