When the same three dinners are on repeat, and everyone’s getting a little bored, these green chili chicken enchiladas are an easy way to switch things up without adding a bunch of extra steps.
They come together in about 30 minutes with rotisserie chicken and a simple, creamy green chili sauce, so it’s still a weeknight-friendly dinner even with a little more flavor.
The sauce here leans creamy rather than the usual tomato-based enchilada sauce, and a can of diced green chilies (or hatch chilies, if you can find them) adds a mild kick without being too spicy for the whole family.
Green Chili Chicken Enchiladas
These green chili chicken enchiladas are creamy, cheesy, and packed with flavor from a homemade sour cream and green chili sauce. Rolled up and baked until bubbly, they're a comforting dinner that comes together faster than you'd expect.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 2 cans (4 oz each) diced green chilies, or 1 cup diced hatch chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 8 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until lightly golden.
- Slowly whisk in the chicken broth, stirring until smooth. Let it simmer for 2 to 3 minutes, until slightly thickened.
- Remove from the heat and stir in the sour cream, green chilies, cumin, garlic powder, salt, and pepper.
- In a mixing bowl, combine the shredded chicken with about 1/2 cup of the green chili sauce and 1 cup of the shredded cheese.
- Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the top and sprinkle with the remaining cheese.
- Bake for 18 to 20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 887Total Fat: 50gSaturated Fat: 26gUnsaturated Fat: 25gCholesterol: 201mgSodium: 1184mgCarbohydrates: 44gFiber: 3gSugar: 3gProtein: 60g
Ingredient Swaps
- Rotisserie chicken shortcut: Using a store-bought rotisserie chicken cuts prep time way down, bringing the total to 30 minutes.
- Healthy swap: Use plain Greek yogurt in place of sour cream, and replace flour tortillas with corn or low-carb tortillas.
- Extra-creamy version: Stir an extra 1/4 cup of sour cream into the sauce for an even richer texture.
- Spicier version: Add a diced jalapeño to the sauce along with the green chilies for more heat.
What to Serve It With
A simple side of Mexican rice or black beans rounds out the meal without much extra effort. A quick side salad with lime dressing also works well to balance out the richness of the creamy sauce.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes, or microwave individual portions until heated through.
FAQ
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day ahead, cover, and refrigerate. Add a few extra minutes to the bake time if going in cold from the fridge.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well and give the enchiladas a slightly different, more traditional texture. Warm them briefly before rolling so they don’t crack.
Are these enchiladas spicy?
This version is mild since diced green chilies aren’t very hot. If you want more heat, see the spicier swap above with added jalapeño.
Can I freeze green chili chicken enchiladas?
Yes, assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed, adding a few extra minutes if needed.
Is this recipe healthy?
This version can lean healthy with a few swaps, like using Greek yogurt instead of sour cream and corn tortillas instead of flour. See the healthy swap above for details.
Can I use ground beef instead of chicken?
Yes, cooked and drained ground beef works as a substitute for the shredded chicken if that’s what you have on hand.
What’s the difference between green chilies and hatch chilies?
Hatch chilies are a specific variety grown in New Mexico with a slightly deeper, smokier flavor. Regular canned diced green chilies work just as well if hatch chilies aren’t available near you.
Conclusion
When dinner has started to feel repetitive, these green chili chicken enchiladas are an easy way to shake things up without adding a bunch of extra work to your evening.
The creamy sauce and rotisserie chicken shortcut keep it at 30 minutes, so it’s an easy win for a weeknight that needs a little variety.
