Chicken Enchiladas with Creamy Green Chile Sauce

4.5
(409)
317 Reviews
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This recipe for enchiladas with green chile sauce makes chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot peppers. Adjust the amount of chopped chiles to suit your taste!

Submitted by aaronspool
Updated on June 27, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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looking down at a casserole dish of chicken enchiladas, garnished with green onions.
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Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 tablespoons vegetable oil, or more as needed

  • 12 corn tortillas

  • 3 cooked boneless skinless chicken breast halves, shredded

  • 12 ounces shredded Monterey Jack cheese, divided

  • ¾ cup minced onion

  • ¼ cup butter

  • ¼ cup all-purpose flour

  • 2 cups chicken broth

  • 1 cup sour cream

  • 1 (4 ounce) can chopped green chiles, drained

  • ½ cup chopped green onions

  • ½ cup chopped fresh cilantro

Directions

  1. Gather all ingredients.

    all ingredients gathered to make chicken enchiladas.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  3. Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to the pan as needed.

    tortillas being fried in oil to soften each side.

    Dotdash Meredith Food Studios

  4. Drain between layers of paper towel and keep warm.

    fried tortillas draining on paper towel and kept warm.

    Dotdash Meredith Food Studios

  5. Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.

    chicken, cheese and onion divided among tortillas.

    Dotdash Meredith Food Studios

  6. Roll up each tortilla and place seam-side down in the prepared pan.

    tortillas roll up and placed seam-side down in the prepared dish.

    Dotdash Meredith Food Studios

  7. Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.

    butter, flour, sour cream, chicken broth and green chiles mixed together in a saucepan.

    Dotdash Meredith Food Studios

  8. Pour mixture over enchiladas.

    mixture poured over enchiladas.

    Dotdash Meredith Food Studios

  9. Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes.

  10. Garnish with chopped green onions and cilantro.

    chicken enchiladas baked until cheese is melted, then topped with cilantro and green onions.

    Dotdash Meredith Food Studios
543 home cooks made it!

Nutrition Facts (per serving)

798 Calories
52g Fat
33g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 798
% Daily Value *
Total Fat 52g 67%
Saturated Fat 25g 123%
Cholesterol 172mg 57%
Sodium 1081mg 47%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 50g 100%
Vitamin C 17mg 19%
Calcium 542mg 42%
Iron 3mg 15%
Potassium 511mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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