I’m so excited to share with you my family’s favorite chicken enchilada green chile recipe. This dish has been a staple in our household for years, and it’s always a hit with my kids and husband. The moment I take the first bite, I’m transported to my childhood in New Mexico, where my abuela used to make this same recipe for family gatherings.
The combination of tender chicken, rich green chile sauce, and melted cheese is absolute perfection. It’s a recipe that never fails to impress, and it’s perfect for any occasion – whether it’s a weeknight dinner or a special holiday gathering. My kids love helping me in the kitchen, and they’re always eager to get their hands dirty making these delicious enchiladas.
One of the best things about this recipe is that it’s incredibly easy to make, requiring only a few simple ingredients and some basic cooking techniques. In fact, I often joke that the hardest part of making this dish is waiting for the cheese to melt – it’s just that good! The aroma of roasting green chiles wafting through the kitchen is like a warm hug on a chilly evening.
It’s a smell that instantly transports me back to those carefree childhood days spent playing in the fields with my siblings. My abuela would always tell me that food is love, and this recipe is no exception. Every time I make it, I feel like I’m sharing a piece of my heart with my loved ones.
This chicken enchilada green chile recipe has been passed down through generations of my family, and I’m honored to be able to share it with you today.
Chicken Enchiladas with Green Chile Sauce
4.6 from 1125 votes
Tender shredded chicken wrapped in corn tortillas and smothered in a tangy green chile sauce, then baked with melted cheese. This comforting dish is perfect for a weeknight dinner and packs a flavorful punch.
1 cup diced green chiles (canned or roasted fresh)
1/2 cup sour cream
1/2 teaspoon garlic powder
Salt to taste
For Assembly
8 corn tortillas
1 cup shredded Monterey Jack cheese for topping
Optional: chopped green onions for garnish
👨🍳Directions
1Preheat your oven to 375°F.
2In a medium saucepan over medium heat, melt the butter for the sauce.
3Whisk in the flour and cook for 1 minute until bubbly, then gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 2-3 minutes.
4Remove the saucepan from heat and stir in the diced green chiles, 1/2 cup sour cream, garlic powder, and salt to taste.
5Set the green chile sauce aside.
6In a mixing bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, cilantro, cumin, salt, and pepper.
7Mix until well combined.
8Warm the corn tortillas briefly in the microwave or on a dry skillet to make them pliable.
9Spread about 1/2 cup of the green chile sauce on the bottom of the 9×13 inch baking dish.
10Fill each tortilla with about 1/4 cup of the chicken mixture and roll tightly.
11Place the enchiladas seam-side down in the dish.
12Pour the remaining green chile sauce evenly over the rolled enchiladas.
13Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
14Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
For a spicier sauce, use hot green chiles or add a pinch of cayenne pepper. You can also substitute Greek yogurt for sour cream to reduce fat.
Watch Video Of How Chicken Enchiladas with Green Chile Sauce Works
This chicken enchilada green chile recipe is truly one of our family’s all-time favorites – it never fails to bring everyone together around the dinner table. Whether you’re planning an intimate dinner party or feeding your crew after a long day at school or work – this hearty dish will satisfy even the pickiest eaters.
Best part? It keeps beautifully in the fridge or freezer for up to three days (or two months) so feel free to prep ahead – reheat when needed!
And don’t even get me started on leftovers… trust me when I say these babies are just as tasty (if not more!)
after being refrigerated overnight or reheated from frozen.
❓ Frequently Asked Questions About Chicken Enchiladas with Green Chile Sauce
Q: What is the origin of chicken enchilada green chile?
A: Chicken enchilada green chile is a traditional dish from New Mexico, where Spanish and Native American influences blended together to create a unique culinary style. The use of green chiles adds a distinct flavor profile that’s both smoky and slightly sweet.
Q: What type of chicken should I use for this recipe?
A: For this recipe, you’ll want to use boneless, skinless chicken breasts or thighs – anything too lean might result in dry meat. You can also use leftover rotisserie chicken if you prefer.
Q: Can I substitute red chiles for the green chiles?
A: While you can use red chiles as a substitute, keep in mind that they’ll give your dish a much bolder flavor profile than the milder green chiles.
Q: How do I store leftover chicken enchiladas?
A: Store leftover enchiladas in an airtight container in the refrigerator for up to three days or freeze them for up to two months. When reheating, make sure they’re steaming hot before serving.
Q: Can I make this recipe vegan?
A: To make this recipe vegan-friendly, replace the chicken with extra-firm tofu or tempeh and swap out the cheese for dairy-free alternatives like soy cheese or nutritional yeast.
Q: Why do you recommend using fresh green chiles over canned ones?
A: Fresh green chiles offer an unparalleled depth of flavor compared to canned alternatives. Plus, they’re ridiculously easy to find at most grocery stores during peak season.
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