Easy creamy green chile chicken enchiladas are a family friendly weeknight meal. This recipe doesn’t use canned soups – everything is made from scratch.
There are about a million ways to create an enchilada recipe, and this for sure isn’t the only one, but I prefer my enchiladas with a tangy, creamy sauce rather than the red sauce. Most of all I prefer them without cream of chemicals soup in the mix.
These are delicate with a touch of heat in the tender chicken and a snap of green chili in the sauce. I prefer corn tortillas for my enchiladas because they add flavor and texture and hold up well under the sauce. The sauce is creamy and rich with a tangy bite.
You can make these a day ahead and bake them just before serving to make it easy but really? Once you get the hang of this recipe you can probably knock it out in less than 40 minutes, cook time included.
I think one of the biggest mistakes that people make with chicken enchiladas is that they forget that, on its own, chicken does not have a lot of flavor. [pullquote]Don’t under-season your chicken or you will end up with a bland, uninspiring dish. [/pullquote]
You need to warm the corn tortillas and keep the moist and warm while you are rolling. Do this by warming them in the microwave in a damp towel and then dipping them quickly in the sauce as you roll them. You’ll find that they are easier to work with, carry more flavor and don’t crack and break as easily.
The reason I poach the chicken breast in chicken broth with seasonings added is to overcome the tendency to be bland. Adding onion, carrot, celery, garlic, herbs and dried chipotle or other peppers to the broth gives you two things — very well seasoned meat and a tasty broth that you can store in the fridge and use again for soup or sauce.
Creamy Green Chile Chicken Enchiladas Recipe
Creamy Tex-Mex green chile chicken enchiladas are a favorite around here. You can make them ahead of time and refrigerate or freeze if you wish. If you like this recipe please consider giving it 5 stars.
Creamy Green Chile Chicken Enchiladas RecipePrint Add to Collection Go to Collections
- 2.5 pounds chicken breasts
- 1 quart chicken broth, , divided use
- 1/4 cup cilantro, ,chopped
- 4 cloves garlic
- 1 small onion
- 1 stalk celery
- 1 carrot
- 1/2 dried chipotle, , or New Mexico chile
- 1 tsp salt
- few cranks of black pepper
- 16 corn tortillas
- 1/2 cup Pepper Jack, shredded-or Monterey Jack, or Colby cheese
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup buttermilk
- 1/4 cup milk
- 1 cup canned green chilis
- 1/2 cup cheese, ,your choice for topping
- 1/4 cup cilantro, ,chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 375 degrees.
- Add the chicken breast, broth, 1/4 c cilantro, garlic, onion, celery, carrot, salt, pepper and chipotle to a stockpot.
- Simmer until the chicken breast is cooked through but not dry, about 15 minutes.
- Remove chicken, strain broth and set aside.
- Shred the chicken with a fork.
- Meanwhile make the sauce.
- Melt the butter over medium heat.
- Sprinkle the flour over and cook for one minute stirring constantly
- Whisk in the 1 cup of strained broth, buttermilk and the milk.
- Cook, stirring constantly until mixture thickens and is smooth, about 5 minutes.
- Mix the 1/2 cup of cheese with the chicken breast and spoon enough sauce in it to make it moist.
- Spoon enough sauce over the bottom of a greased, 13 x 9" baking dish to cover it.
- Dip the warm tortillas in the sauce and then lay flat on a plate.
- Spoon 1/4 cup or so of the chicken mixture in the tortilla and roll tightly.
- Lay seam side down in the prepared baking dish.
- Repeat until the chicken mixture is all used up.
- Pour the remaining sauce over the enchiladas, sprinkle with the green chilis, remaining 1/2 c cheese, and cilantro.
- Bake for 20 minutes.
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