Baked Green Chile Chicken Enchiladas

Baked Green Chile Chicken Enchiladas

This is an unbelievably delicious recipe for Baked Chicken Enchiladas! The filling is made of tender pieces of chicken mixed with green chile sauce, sharp cheddar, sour cream and cilantro or parsley. The filling is then rolled up in flour tortillas, covered in more green chile sauce, lots of cheese and baked off. The spicy green chile sauce is made with sour cream, chicken broth, green chiles and chipotle peppers.

This is one of my family’s favorite comfort meals!

Baked Green Chile Chicken Enchiladas

Baked Green Chile Chicken Enchiladas
(by Reeni)
4 cups Chicken, boneless, skinless, cooked and cut into bite-size hunks
2 + 1/2 cups Extra Sharp Cheddar, shredded
1/4 cup fresh Cilantro, chopped or 1 teaspoon dried
1/2 cup Sour Cream plus additional for serving
Salt and pepper
8-10 taco size flour Tortillas
Green Chile Sauce:
1/2 Yellow Onion, diced
1 tablespoon Canola oil
2 tablespoon Butter
2 tablespoon Flour
1 and 1/2 cups Chicken Broth
1 small can Green Chiles
1 – 2 Chipotle Peppers in Adobo, seeds scraped out, minced*
1 + 1/2 cups Sour Cream
1. In a medium saucepan saute the Onion in the oil over medium-low heat until soft. Push the Onions to one side and add the Butter and Flour. Whisk together and cook for three minutes. Slowly whisk in Broth. Add Green Chiles and Chipotle (adjust the amount according to your heat preference). Bring to a slow simmer and continue to simmer about five minutes, whisking occasionally. Add the Sour Cream, whisk until melted and incorporated. Remove from heat.
2. Preheat oven to 400 degrees.
3. Spray a 9×13 inch baking dish with baking spray and put a thin layer of Enchilada sauce in the bottom.
4. To a large mixing bowl add the Chicken, 1 cup Cheese, Cilantro, ½ cup Sour Cream, 1 cup Green Chile Sauce, dash of salt and pepper, and mix well.
5. In a skillet heat the Tortillas one at a time over medium heat about 30 seconds on each side.
6. Put a 1/2 – 2/3 cup of the Chicken mixture into the middle of each Tortilla, one at a time. Roll and place in pan. Repeat until all the Chicken mixture is used up. Pour the rest of the Green Chile sauce over the top. Sprinkle the remaining Cheese evenly over top.
7. Bake 20-25 minutes until bubbly throughout. Let set for five minutes before serving. Serve with Sour Cream and Avocado.
*Chipotles are optional.

The most delicious mess I ever ate!
Baked Green Chile Chicken Enchiladas

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  1. Gloria Chadwick says

    This looks really, really good. Food like this is supposed to be messy; it's part of the job description. LOL. If only you had fresh, hot roasted Hatch chiles…

  2. says

    love the green chillie sauce! yumm!! sound delicious reeni!! like sea food enchiladas more than chicken.. but yers is just perfect!

  3. The Blonde Duck says

    I know what I'm making this weekend!!!! Sweet wounded wuffles!If only you could live here…but it's hot from March to November…

  4. Sara says

    Holy moly, Reeni!! These look A-mazing! I'm going to print out this recipe right now. The hubby and I love enchiladas. I didn't know that people make enchiladas on the stove top(??), I've always baked mine.

  5. Jenn says

    Oh man I wish I had some of this right now!!!!! I've actually been having a little craving for enchiladas lately. I think seeing recipe means that I have to have to make some.

  6. MammaDucky says

    Mmmm, sounds great! I too prefer baked enchiladas for the same reasons you stated. Tonight I'm making shrimp enchiladas with a very similar sauce. I won't be eating any cuz I don't like seafood, but I'm sure the family will enjoy. Can I come over and have these?! Ha!

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