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Chicken Enchiladas

If you’re looking for a dinner that’s cozy, cheesy, and guaranteed to be a crowd-pleaser, these creamy green chile chicken enchiladas are it. They’re packed with tender shredded chicken, melty cheese, and just the right amount of flavor from green chilies, all wrapped up in soft tortillas and smothered in a rich, homemade sauce.
This is one of those recipes that feels a little indulgent but is actually super simple to throw together—perfect for busy weeknights, taking a meal to someone, freezing ahead of time, or when you just want something warm and comforting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 720
Ingredients Method Notes

Ingredients
  

Filling
  • 2 Cups Chicken Breasts shredded
  • 1 4 oz Can of Green Chilies
  • 2 1/2 Cups Shredded Cheese mexican blend or colby jack
  • 10 Flour Tortillas
Sauce
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 1 Cup Chicken Broth
  • 1/2 Cup Milk
  • 1/2 tea Garlic Powder
  • 1/2 tea Onion Powder
  • 1/2 tea Salt
  • 1/4 tea Pepper
  • 1 28 oz Mild Green Enchilada Sauce

Method
 

Make the Sauce
  1. In a small saucepan over medium-low heat, melt the butter.
  2. Whisk in the flour and cook until smooth, with no white streaks remaining.
  3. Gradually whisk in the chicken broth, adding a little at a time and allowing it to fully absorb before adding more. This helps create a smooth, lump-free sauce.
  4. Stir in the milk, garlic powder, onion powder, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring frequently to prevent burning.
    5. You can skip this step and substitute with a can of cream of chicken soup if you’re in a hurry.
  5. Remove from heat, then stir in the green enchilada sauce until fully combined.
Prepare the Filling
  1. In a large bowl, mix together:
    Shredded chicken
    Green chilies
    2 cups shredded cheese
Assemble the Enchiladas
  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  2. Spread a thin layer of sauce on the bottom of the dish—just enough to coat it. This helps prevent sticking and allows the enchiladas to soak up flavor.
  3. Fill each tortilla with the chicken mixture, add a little extra cheese if desired, then roll them up and place seam-side down in the pan.
  4. Arrange the enchiladas snugly in the dish.
Bake
  1. Pour the remaining sauce evenly over the top of the enchiladas.
  2. Sprinkle additional cheese over the top.
  3. Bake for 30 minutes, or until heated through and the cheese is melted and bubbly.
  4. Serve warm with sour cream, your favorite salsa, or cilantro.

Notes

  • These enchiladas are extra cheesy—just how we like them—but you can adjust the cheese to your preference.
  • If you like a little heat, swap in medium or hot green enchilada sauce.
  • Rotisserie chicken works great here for an even quicker prep.
  • These are great to make ahead of time and even freeze. Assemble freeze then when you're ready cook them till heated through.