chicken green chili enchilada recipe

Written ByJenny Smyth Posted on
chicken green chili enchilada recipe
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The Best chicken green chili enchilada recipe

I’ve been making this chicken green chili enchilada recipe for years, and it’s always a hit with my family. The combination of tender chicken, flavorful green chili, and creamy cheese is a match made in heaven.

This recipe is perfect for a weeknight dinner or a special occasion like a holiday gathering. The best part is that it’s relatively healthy, making it a great option for families who want to eat well without sacrificing flavor.

I love that this dish has its roots in traditional New Mexican cuisine, which emphasizes the use of fresh, high-quality ingredients. The key to this recipe is using homemade green chili, which adds a depth of flavor that store-bought can’t match.

By using fresh tomatillos, jalapenos, and cilantro, you’ll get a rich, slightly spicy flavor that complements the chicken perfectly. To make this dish even more convenient, you can prepare the filling ahead of time and assemble the enchiladas just before baking.

This way, you can enjoy the delicious flavors of New Mexico without all the fuss.

Chicken Green Chili Enchiladas

Chicken Green Chili Enchiladas

4.5 from 1914 votes

Tender shredded chicken wrapped in soft corn tortillas and smothered in a vibrant green chili sauce made from roasted poblano peppers and tomatillos. Baked with melted cheese until bubbly and golden, these enchiladas are a comforting and flavorful Mexican-inspired meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Green Chili Sauce

6 tomatillos, husked and rinsed
2 poblano peppers
1 jalapeño pepper (optional for heat)
2 cloves garlic, unpeeled
1/2 cup chopped fresh cilantro
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground cumin

For the Filling

3 cups cooked shredded chicken (from about 1 lb boneless skinless chicken breasts)
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper

For Assembly

12 corn tortillas (6-inch)
1 1/2 cups shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro for garnish
Sour cream for serving

👨‍🍳Directions

1Preheat the broiler to high.
2Place tomatillos, poblano peppers, jalapeño (if using), and unpeeled garlic cloves on a baking sheet.
3Broil for 5 to 7 minutes, turning once, until the skins are charred and blistered.
4Remove from oven and let cool slightly.
5Peel the skins from the poblano and jalapeño peppers, remove the stems and seeds, and place the flesh in a blender.
6Peel the garlic cloves and add to the blender along with the tomatillos, cilantro, chicken broth, salt, and cumin.
7Blend until smooth, about 30 seconds.
8Set the sauce aside.
9In a medium bowl, combine the shredded chicken, 1/2 cup Monterey Jack cheese, cilantro, sour cream, salt, and pepper.
10Stir until well mixed.
11This filling should be moist but not runny.
12Preheat the oven to 375°F (190°C).
13Spread about 1/2 cup of the green chili sauce evenly over the bottom of a 9×13-inch baking dish.
14Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap in a damp paper towel and microwave for 30 seconds.
15Place about 3 tablespoons of the chicken filling down the center of each tortilla.
16Roll up tightly and place seam-side down in the prepared baking dish.
17Pour the remaining green chili sauce evenly over the enchiladas, making sure to cover the edges.
18Sprinkle the remaining 1 1/2 cups of Monterey Jack cheese over the top.
19Bake for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
20Let rest for 5 minutes.
21Garnish with fresh cilantro and serve with sour cream on the side.

🔧Equipment

Baking sheet
Blender
Large skillet
9×13-inch baking dish
Tongs
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a milder sauce, omit the jalapeño. You can also use store-bought green enchilada sauce to save time. To make ahead, assemble the enchiladas without baking, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if starting from cold.

Watch Video Of How Chicken Green Chili Enchiladas Works

To store leftovers, let the enchiladas cool completely then cover the dish with foil or transfer them to an airtight container. They will keep in the refrigerator for up to four days.

To reheat, place them in a 350 degree oven for about 15 minutes or microwave individual portions for one to two minutes. The sauce will thicken a bit as it sits but the flavor gets even better.

For serving, I like to cut the enchiladas into squares and top them with fresh pico de gallo and a sprinkle of chopped cilantro. They also work great as a filling for tacos or burritos if you have any left over.

This recipe is always a good idea for family gatherings because it feeds a crowd and everyone can customize their plate with their favorite toppings. It is one of those dishes that brings people together and makes any meal feel like a celebration.

❓ Frequently Asked Questions About Chicken Green Chili Enchiladas

Q1: What’s the difference between New Mexican and Tex-Mex cuisine?

New Mexican cuisine is characterized by its use of green and red chilies, which are staple ingredients in this type of cooking. In contrast, Tex-Mex often relies on ground beef and melted cheese for its flavor.

Q2: Can I substitute ground beef for chicken in this recipe?

While you can use ground beef if you prefer, I highly recommend sticking with chicken for its tender texture and mild flavor.

Q3: Do I need to make the green chili from scratch?

No, you can use store-bought green chili if you prefer. However, keep in mind that homemade is always better!

Q4: Can I assemble the enchiladas ahead of time?

Yes, you can prepare the filling ahead of time and assemble the enchiladas just before baking.

Q5: What’s the best way to store leftover enchiladas?

You can store leftover enchiladas in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

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