Cheesy Green Chile Chicken Enchiladas
Hi! This post may contain affiliate links. If you like what you see and make a purchase, I might earn a small commission. Thanks for your support!
These delicious and flavorful green chicken enchiladas have a homemade sauce that’s simple and quick to make, and they taste amazing!
Chicken enchiladas are definitely in the top five list of meals I make for dinner. I make them at least a few times a month, and they’re always a crowd pleaser! They’re fancy enough for company, but easy enough to make on a busy night when I don’t want to cook. I always keep the ingredients on hand in the fridge and pantry, so it’s easy to pull everything out and get started whenever we’re craving enchiladas. It’s only recently that I started making my own enchilada sauce (after a lifetime of buying canned sauce) and it has really stepped up my enchilada game. These green chile chicken enchiladas are total enchilada perfection. They’re so easy to make, and so full of flavor!
The enchilada sauce is super easy to make using an immersion blender (you can find a link to the one I have here, although it has been my experience that most brands work about the same). I’ve always preferred to use corn tortillas for my enchiladas, and it feels a bit like sacrilege to make them with flour tortillas. I have to confess, though, a few months ago I was out of corn tortillas and used my homemade flour tortillas instead, and the enchiladas turned out absolutely amazing. So please don’t hate me, but… I’m not sure I can go back! Obviously, they’re delicious either way, but if you’re in the mood for homemade tortillas, they are definitely worth the effort.
These green chile chicken enchiladas are simple and quick to make and full of flavor. They’re the perfect way to level up your dinner game!
Green Chile Chicken Enchiladas
Print Recipe
Ingredients
for the sauce:
- 2 tablespoons avocado oil or canola oil
- 1/2 medium onion diced
- 1 7 ounce can green chiles
- 2 tablespoons flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 cups chicken broth
for the enchiladas:
- 3 cups shredded rotisserie chicken
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 8 ounces Colby jack cheese grated
- 12 6 inch corn or flour tortillas warmed
Instructions
- Preheat the oven to 350.
- Heat the avocado oil in a large skillet over medium heat. Add the onion and green chiles and cook until the onion is softened. Add the flour, chili powder, garlic powder, cumin, and salt, and stir to combine. Cook 3-4 minutes, or until the mixture is bubbling. Slowly add the chicken broth, a little at a time, whisking as you pour it in.
- Bring the mixture to a simmer and cook until slightly thickened. Remove from heat and blend with an immersion blender until smooth. (Alternatively, you can pour the mixture into a blender, but be sure to remove the center lid cap and cover it with a towel so the hot air to escape and it doesn’t explode.)
- To assemble the enchiladas, mix the garlic powder, cumin, chili powder, and 1/4 cup of the enchilada sauce into the chicken. Spread 1/2 cup of enchilada sauce in the bottom of a 9 x 13 pan. Add 1/4 cup of the chicken mixture to the center of each tortilla, then sprinkle with a little grated cheese. Roll up each tortilla and place seam side down in the prepared pan. Pour the remaining enchilada sauce over the enchiladas and spread to cover the tortillas. Sprinkle the remaining cheese over the top of the enchiladas.
- Bake 25-30 minutes, or until the cheese is melted and the sauce is bubbling.
