Oh yes! Mexican Green Chile, Chicken, and Cheese Enchiladas are vibrant, comforting, and packed with flavor. Think tender shredded chicken, melty cheese, and a tangy, slightly spicy green chile sauce all wrapped up in soft tortillas and baked to bubbly perfection.
Here’s a recipe that balances authentic Mexican flavors with ease:
🌶️🧀 Mexican Green Chile, Chicken & Cheese Enchiladas
🛒 Ingredients
For the Chicken Filling:
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3 cups cooked shredded chicken (rotisserie chicken works great!)
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1 cup shredded Monterey Jack or mozzarella cheese
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1 cup shredded cheddar cheese
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1 small onion, finely chopped (optional)
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2 cloves garlic, minced
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1 tsp ground cumin
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Salt & pepper to taste
For the Green Chile Sauce:
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3 tbsp vegetable oil
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3 tbsp all-purpose flour
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2 cups chicken broth
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1 can (4 oz) diced green chiles (mild or hot, depending on your heat preference)
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1 cup roasted green chiles, chopped (Anaheim or Hatch chiles; fresh or canned)
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1 cup tomatillo salsa verde (store-bought or homemade)
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1 tsp ground cumin
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Salt to taste
Other:
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10-12 corn or flour tortillas (6-inch size)
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1 ½ cups shredded cheese (Monterey Jack, cheddar, or a blend)
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Fresh cilantro and lime wedges for garnish (optional)
👩🍳 Instructions
1. Make the Green Chile Sauce
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Heat oil in a saucepan over medium heat.
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Stir in flour and cook for 1-2 minutes to form a roux (it will bubble but don’t brown).
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Slowly whisk in chicken broth, stirring constantly to avoid lumps.
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Add diced green chiles, roasted chiles, salsa verde, cumin, and salt.
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Simmer gently for 10 minutes until thickened and flavorful.
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Taste and adjust seasoning.
2. Prepare the Filling
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In a bowl, combine shredded chicken, cheese, onion, garlic, cumin, salt, and pepper.
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Mix well.
3. Assemble the Enchiladas
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13” baking dish.
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Warm tortillas slightly to make them pliable.
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Spoon about ¼ cup of filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Top & Bake
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Pour green chile sauce evenly over the rolled enchiladas.
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Sprinkle remaining cheese over the top.
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Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
5. Serve
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Garnish with fresh cilantro and lime wedges.
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Serve with rice, beans, or a fresh salad.
🔥 Tips & Variations:
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Add sautéed poblano peppers or corn kernels to the filling for extra texture.
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Use flour tortillas for a softer bite or corn tortillas for more authentic flavor.
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For extra richness, add a dollop of sour cream or crema on top.