Flour or corn tortillas filled with a delicious chicken filling and topped with a pepper jack white sauce. Creamy and cheesy, these are amazing and are simple to make.
He might be right, but I told him it’s because it’s Cinco de Mayo month and I’m celebrating all month long because I love Mexican food.
Honestly, I was a little surprised he even said anything because this is my kid who could eat Taco Bell every single day of his life.
I guess my homemade enchiladas and tacos just don’t measure up to Taco Bell’s.
Anyway, these Green Chili Chicken Enchiladas are some of my favorites.These enchiladas start with a delicious chicken filling with sauted onions and green chilies. Then you pour a creamy, delicious white homemade sauce with pepper jack cheese, and before you bake them, top them off with more pepper jack cheese along with some sharp cheddar cheese.
Don’t worry, the sauce is super easy to make and only takes a few minutes. It’s so much better than using condensed soup.
Nothing against condensed soup.
A FEW TIPS FOR MAKING GREEN CHILI CHICKEN ENCHILADAS:
- You can cook your own chicken breasts and shred them or you can use a rotisserie chicken. I almost always go the rotisserie chicken route, just because I love them so much and they’re so convenient.
- You can swap out the pepper jack for monetery jack if you want, but we love the little bit of kick the pepper jack gives these enchiladas.
- If you’re using corn tortillas, make sure you warm them up or they will not roll without cracking and breaking.
- These are delicious on their own, but we love to top them off with lots of yummy toppings (well, most of us do).
- You can make these ahead of time and just leave them in the fridge until you’re ready to bake them.
Here are some of our other favorite Mexican dishes:
- Honey Lime Chicken Enchiladas
- Ground Beef Enchiladas
- Creamy Jalapeno Bean Dip
- Slow Cooker Salsa Verde Carnitas
- 1/2 cup onion, chopped
- 1 tablespoon butter
- 3 1/2 cups shredded, cooked chicken breast (rotisserie chicken works great)
- 2 cans (4 oz each) chopped green chilies
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup sour cream
- 1 1/2 cups Pepper Jack cheese
- 1/2 to 3/4 cup Cheddar cheese (I use sharp cheddar)
- Corn or flour tortillas (about 12)
- Sour cream
- Avocado or guacomole
- Chopped fresh cilantro
- shredded lettuce
Lightly spray a 9x13 baking dish with cooking spray, set aside.
In a small skillet, saute onion in butter until tender.
In a large bowl, combine the chicken, green chilies and onion mixture, set aside.
In a medium saucepan, melt 4 tablespoons butter over medium-low heat. Add flour and stir until smooth. Add broth and stir over medium heat until mixture comes to a boil, continue cooking and stirring 1 to 2 more minutes or until thickened.
Remove from the heat and stir in cumin, coriander, salt, pepper, sour cream and 3/4 cup of the pepper jack cheese. Mix until smooth. Stir 3/4 cup sauce into chicken mixture and mix well.
Place about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Garnish with desired toppings.
If you are using corn tortillas for this recipe, you will need to warm them up before you try rolling them. I place 2 or 3 at a time in the microwave and cover them with a damp paper towel and cook for about 30 seconds. Don't try rolling corn tortillas that haven't been warmed up, they will just fall apart.
Because a few of my boys prefer flour tortillas over corn, I usually make these enchiladas using half flour and half corn tortillas.
Sometimes I grate some extra cheese and put a little on top of the chicken filling before I roll them up.