Creamy Green Chile Chicken Enchiladas
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 white sauce (no cream soup)! These 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. 
    Servings Prep Time
    6servings 25minutes
    Cook Time
    Servings Prep Time
    6servings 25minutes
    Cook Time
    These are the BEST Green Chile Chicken Enchiladas I have ever had!!!  They are easy to make, satisfyingly rich, cheesy, creamy and saucy - no dry chicken enchiladas here! And the homemade green chile sour cream white sauce is out of this world!
    Green Chile Chicken Enchiladas
    • 4cups shredded or chopped chicken*
    • 3cups shredded Monterrey Jack cheesedivided
    • 8-10 medium flour tortillas
    Green Chili Sour Cream Sauce
    • 2tablespoons unsalted butter
    • 2tablespoon olive oil
    • 1/2cup chopped onionmay sub 1 teaspoon onion powder
    • 4 garlic cloves, minced
    • 1/4cup all-purpose flour
    • 2cups low sodium chicken broth
    • 1cup Homemade Salsa Verde(or storebought – I like mild Herdez)
    • 1tsp EACH ground cumin, chicken bouillon
    • 1/2tsp EACH salt, cayenne pepper**
    • 1cup sour cream
    • 1 4 oz. can mild diced green chiliesnot drained
    Garnishes (Optional)
    • sour cream
    • Tomatoes
    • Avocados
    • cilantro
    • chips
    • freshly squeezed lime
    • hot sauce
    Green Chile Sour Cream Sauce
    1. Preheat oven to 350 degrees F.
    2. 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.
    1. Add chicken to a large bowl. Stir in 1 cup Green Chile Sour Cream Sauce and 2 cups cheese.
    1. Spread 1/2 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.
    1. 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.
    Recipe Notes

    *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!

    1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
    2. 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 1/2 cups chicken broth.
    3. 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.
    4. Remove chicken from skillet and let rest 5 minutes before shredding (or dicing if preferred).

    **I don’t find these enchiladas very spicy but they do have a mild kick. Feel free to omit or reduce the cayenne pepper if you want them very kid friendly or you are sensitive to heat.