Chicken Enchiladas with Homemade Green Chile Sauce

These Green Chile Chicken Enchiladas are packed with bold flavor, a touch of heat, and plenty of melted cheese. The homemade green chile enchilada sauce is simple to prepare, making this a cozy and satisfying dinner without a lot of fuss.

Recipe Overview

Time: 60 minutes

Ingredients: Corn tortillas, shredded chicken, Monterey Jack cheese, chicken broth, roasted green chiles, tomatillos, onion powder, oregano, vegetable oil, and cornstarch.

Difficulty: Medium — There are a few steps involved, but each one is simple and easy to follow.

Ingredients & Substitutions

• Chicken Broth: Chicken broth creates the flavorful base for the homemade green chile enchilada sauce. Vegetable broth is an easy substitute if that’s what you have on hand.
• Roasted Green Chiles: Canned green chiles can vary quite a bit in flavor. Choose a good-quality roasted green chile for the best results. Medium chiles add a pleasant kick, while mild chiles are a better choice if you prefer less heat.
• Tomatillos: Look for firm, bright-green tomatillos with fresh, tightly fitted husks. If you can’t find fresh tomatillos, mild salsa verde can be used as a substitute.
• Cornstarch: Cornstarch thickens the green chile sauce and gives it a smooth consistency. Mix it with an equal amount of water before adding it to the sauce to prevent lumps. All-purpose flour can also be used instead.
• Vegetable Oil: A little oil helps soften the tortillas and keeps them from tearing or becoming too soft while baking. Canola, avocado, or grapeseed oil are all good alternatives.
• Corn Tortillas: Corn tortillas pair especially well with the tangy, slightly spicy green chile sauce. Flour tortillas can also work, but you’ll want to use fewer and skip the frying step.
• Shredded Chicken: Use homemade shredded chicken or save time by using a rotisserie chicken. For homemade chicken, follow the preparation method included in the recipe notes.
• Monterey Jack Cheese: Monterey Jack melts beautifully and is a great choice for these enchiladas. Pepper Jack adds extra spice, while Oaxaca or Chihuahua cheese creates an especially creamy and stretchy melt.

How to Make Chicken Enchiladas with Green Sauce

Make the Green Chile Sauce

Blend the sauce ingredients until smooth. Pour the mixture into a saucepan, bring it to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally.

Prepare the Tortillas

Heat a small amount of vegetable oil in a skillet. Lightly fry each tortilla for 10–15 seconds per side, then transfer them to a paper towel-lined plate to drain. This quick step makes the tortillas soft and flexible enough to roll without breaking.

Assemble the Enchiladas

Spread about ½ cup of green chile sauce over the bottom of your baking dish. Fill each tortilla with shredded chicken and a little cheese, then roll it up and place it seam-side down. Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.

Bake

Bake the enchiladas at 375°F for about 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Tips for the Best Green Chile Chicken Enchiladas

Don’t over-fry the tortillas: Fry them for only 10–15 seconds per side. Cooking them too long can make them crispy and difficult to roll.

Shred the chicken while it’s warm: Warm chicken is much easier to shred and produces soft, fine pieces that are perfect for enchiladas.

Try different cheeses: Use Pepper Jack for extra heat, or choose Oaxaca or Chihuahua cheese when you want an especially creamy and stretchy finish.

Chicken Enchiladas with Green Chile Sauce

★★★★★ 5 from 2 votes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8

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These Chicken Enchiladas with Green Sauce are spicy, bold, and packed with flavor. The homemade Green Chile Enchilada Sauce couldn’t be easier to make.

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Ingredients

Servings: − 8 +

Green Chile Enchilada Sauce

• 4 cups chicken broth
• 2 cups roasted green chiles (I used 505 Southwestern medium heat)
• 4 tomatillos
• 0.5 teaspoon onion powder
• 2 teaspoons oregano
• 2 tablespoons cornstarch mixed with 1 tablespoon water

Chicken Enchiladas

• 8 tablespoons vegetable oil
• 24 corn tortillas
• 4 cups green chile enchilada sauce
• 4 cups shredded chicken
• 4 cups Monterey Jack cheese

Instructions

Green Chile Enchilada Sauce (Makes 2 ½ Cups)

1. Add all ingredients, including the cornstarch slurry, to a blender. Blend until completely smooth.
2. Pour the mixture into a medium saucepan or skillet.
3. Bring to a boil over medium-high heat, then reduce to medium and let it simmer for 12 minutes, stirring occasionally. The sauce may foam at first from blending, but the foam will disappear as it cooks.

Chicken Enchiladas

1. Preheat the oven to 375°F.
2. Heat 1 tablespoon of vegetable oil in a small skillet over medium-high heat. Once hot, lightly fry each tortilla for 10-15 seconds per side, adding more oil as needed. Transfer fried tortillas to a paper-towel-lined plate to drain excess oil. This step helps prevent soggy, falling-apart enchiladas.
3. Spread ½ cup of enchilada sauce across the bottom of your baking dish.
4. Fill each tortilla with shredded chicken and about 1 tablespoon of cheese. Roll tightly and place seam-side down in the baking dish.
5. After all enchiladas are assembled, pour the remaining sauce over the top and sprinkle with the remaining cheese.
6. Bake for 15 minutes, or until the cheese is melted and bubbly.

Notes

Shredded Chicken (Oven Method)

1. Preheat the oven to 400°F.
2. Coat 2 pounds of chicken breasts with olive oil and season with salt, pepper, onion powder, and garlic powder.
3. Bake for 25-35 minutes, depending on the size of the chicken breast, or until the chicken reaches 165°F.
4. Let it cool for 5 minutes, then shred while still warm. Store in an airtight container in the fridge for up to 4 days.

Nutrition

433 Calories

28g Carbohydrates

25g Protein

25g Fat

Saturated Fat: 10g   |   Fiber: 4g   |   Sugar: 2g

The nutritional information provided is an estimate and may vary based on the ingredients used.