Shredded cheesy chicken rolled in corn tortillas and baked with a creamy, white green chile sauce. A delicious and easy chicken enchilada recipe!
CUSTOMIZE WITH TORTILLAS, CHILE, AND GARNISH
Chicken Enchiladas are traditionally made with corn tortillas. I prefer white corn tortillas but yellow corn tortillas are perfect too. If you prefer flour tortillas or flour-corn tortillas, then that will be delicious as well. Depending on the size of the tortillas you’re using, it’s possible to adjust the number of tortillas rolled in the 9×13-inch baking dish.
There’s so many options with enchiladas. Customize it with the tortillas you like or have in your pantry. Also, the garnishes you choose are up to what your family or friends like. You can adjust the amount of heat in this dish by not using jalapeños or serrano chile peppers or adding more. The creamy white sauce lessens the heat. Some grocery stores sell canned green chilies in mild or hot. But in my opinion, the mild canned green chilies really have no heat, just flavor, and should definitely be used.
CHICKEN OPTIONS
- ROTISSERIE: Pick up a rotisserie chicken from the grocery store for a quick way to have the chicken prepared. All you will have to do is shred it into bite-sized shreds.
- FROZEN: I had some frozen chicken breasts that I threw in the Instant Pot with 1 cup of chicken stock and 1 garlic clove, minced. Pressed Manual for 6-8 oz. chicken breasts 11-12 minutes or 9-10 oz chicken breasts for 13-14 minutes at High Pressure. Natural steam release for 10 minutes. Take the chicken out and shred.
- FRESH: Bake at 350°F for 25-30 minutes, until temperature is 165°F.
INGREDIENTS TO MAKE CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
- Canola or olive oil
- Corn tortillas, white or yellow
- Boneless, skinless chicken breast, cooked
- Monterey Jack cheese
- Medium onion
- Red jalapeño or serrano chile peppers
- Butter
- Flour
- Chicken stock
- Sour cream
- Canned diced green chilies
- Fresh lime
- Green onion
- Fresh cilantro
- Cotija cheese (optional)
- Paprika (optional)
- Salt and ground black pepper
HOW TO MAKE CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
- Preheat the oven to 375°F and grease a 9×13-inch baking dish; set aside.
- Heat 1 Tbsp oil in a skillet over medium-high heat.
- Heat the tortillas one at a time, until softened, about 5 seconds on each side.
- Transfer to a paper towel-lined plate and cover with foil to keep warm.
- Add more oil as needed to heat remaining tortillas.
- In a small saucepan over medium heat, melt the butter.
- Whisk in the flour until mixture is bubbling, then whisk in chicken stock, sour cream, canned green chiles, ½ fresh lime juiced, 1 tsp salt, and ¼ tsp ground black pepper.
- Remove from heat.
- In a large bowl, stir together the shredded chicken, ¾ cup green chile sauce, 2 ½ cups cheese, onion, and diced red chile.
- Divide filling among the tortillas, roll up each tortilla, and transfer seam side down to the baking dish.
- Arrange the rolled tortillas in two rows of 7 across the width and the remaining 2 in the middle; set aside.
- Pour remaining sauce evenly over the enchiladas.
- Sprinkle on remaining Monterey Jack cheese.
- Bake until sauce is bubbly and heated through, about 35-40 minutes.
- Sprinkle with a little paprika (optional), green onions, chopped cilantro, and sliced red chile peppers.
- Serve with Cotija cheese and lime wedges.
Chicken Enchiladas with Creamy Green Chile Sauce
Ingredients
- 6 Tbsp canola or olive oil
- 16 (5-inch) corn tortillas, white or yellow
- 1 ¼ lb. boneless, skinless chicken breast, cooked and shredded (about 2 chicken large breasts)
- 12 oz. (3 cups) Monterey Jack cheese, shredded and divided
- 1 medium onion, minced
- 2 red jalapeño or serrano chile peppers, one fine diced and one sliced for garnish
- ¼ cup butter
- ¼ cup flour
- 2 cups chicken stock
- 1 cup sour cream
- 1 (4 oz.) can diced green chilies
- 1 fresh lime (½ lime juiced and use other half in wedges for serving)
- ¼ cup green onion, chopped for garnish
- ¼ cup fresh cilantro, chopped for garnish
- grated Cotija cheese (optional)
- Paprika, for garnish (optional)
- Salt and ground black pepper
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish; set aside. Heat 1 Tbsp oil in a skillet over medium-high heat. Heat the tortillas one at a time, until softened, about 5 seconds on each side. Transfer to a paper towel-lined plate and cover with foil to keep warm. Add more oil as needed to heat remaining tortillas.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour until mixture is bubbling, then whisk in chicken stock, sour cream, canned green chiles, ½ fresh lime juiced, 1 tsp salt, and ¼ tsp ground black pepper. Remove from heat.
- In a large bowl, stir together the shredded chicken, ¾ cup green chile sauce, 2 ½ cups cheese, onion, and diced red chile. Divide filling among the tortillas, roll up each tortilla, and transfer seam side down to the baking dish. Arrange the rolled tortillas in two rows of 7 across the width and the remaining 2 in the middle; set aside. Pour remaining sauce evenly over the enchiladas. Sprinkle on remaining Monterey Jack cheese.
- Bake until sauce is bubbly and heated through, about 35-40 minutes. Sprinkle with a little paprika (optional), green onions, chopped cilantro, and sliced red chile peppers. Serve with Cotija cheese and lime wedges.
