Green Chile Chicken Enchiladas

This hearty chicken enchilada recipe transformed my weeknight dinner routine, offering a healthier take on a Mexican classic while still delivering incredible flavor. The homemade green chile sauce creates a perfect balance of creaminess and subtle heat that even picky eaters will enjoy.

I first made these enchiladas when my sister-in-law visited with her family of six. Everyone from the adults to the toddlers cleaned their plates, and now it's requested at nearly every family gathering.

Ingredients

• Bone-in chicken breasts: provide richer flavor than boneless and create delicious broth for the sauce
• Whole grain tortillas: offer more fiber and nutrition than white flour alternatives
• Cheddar cheese: melts beautifully for that perfect bubbly top
• Chili powder and cumin: create authentic Mexican flavor without overwhelming spice
• Butter and flour: form the roux base for a silky smooth sauce
• Chicken broth: from cooking the chicken adds depth to the sauce
• Greek yogurt: lightens the sauce while maintaining creaminess
• Canned green chiles: deliver mild heat and distinctive Southwestern flavor

Step-by-Step Instructions

Roast the Chicken:

Preheat your oven to 375 degrees. Place chicken breasts in a covered casserole dish with water and roast for a full hour until the internal temperature reaches 165 degrees. The slow roasting creates tender, flavorful meat and produces a rich broth for the sauce. Be sure to reserve this liquid gold for later use.

Prepare the Filling:

Allow chicken to cool slightly so you can handle it comfortably. Remove and discard the skin, then carefully separate the meat from the bones. Shred the meat using two forks, pulling in opposite directions to create tender strands. Combine with cheese, chili powder, cumin, salt, and pepper, mixing thoroughly to distribute the spices evenly throughout.

Assemble the Enchiladas:

Take each tortilla and spoon a generous portion of the chicken mixture down the center. Roll tightly to enclose the filling and place seam side down in your baking dish. This prevents the enchiladas from unrolling during baking and creates a neater presentation.

Create the Green Chile Sauce:

Melt butter slowly over medium-low heat in a saucepan. Whisk in flour until completely smooth with no lumps remaining. This roux will thicken your sauce beautifully. Gradually pour in the reserved chicken broth while whisking constantly to prevent lumps. Continue cooking until the sauce thickens to a gravy consistency. Remove from heat before stirring in yogurt and green chiles to preserve the yogurt's texture.

Bake to Perfection:

Pour the prepared sauce evenly over your rolled enchiladas, ensuring each one is well covered. Sprinkle the remaining cheese across the top for that irresistible melted finish. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until the cheese turns golden and bubbly, about 5-10 minutes more.

Save

The green chiles are truly the secret star of this dish. I discovered their magic when experimenting with ways to add flavor without excessive heat for my children. Their subtle earthiness and gentle warmth transform what could be an ordinary enchilada into something truly special that brings everyone back for seconds.

Make-Ahead Options

These enchiladas freeze beautifully before baking. Simply assemble the rolled enchiladas in a disposable aluminum pan, cover with sauce and cheese, then wrap tightly with plastic wrap and foil. Freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and add an extra 15 minutes to your baking time. The texture remains nearly identical to freshly made, making this perfect for meal prepping or emergency dinners.

Healthy Swaps

While this recipe already incorporates healthier ingredients like whole grain tortillas and Greek yogurt, you can make additional modifications based on your dietary needs. Try using reduced-fat cheese to lower the overall fat content, or substitute cooked turkey breast for the chicken. For a dairy-free version, use dairy-free cheese alternatives and coconut cream in place of the yogurt. The flavor profile will change slightly but still delivers a delicious meal that accommodates dietary restrictions without sacrificing taste.

Serving Suggestions

Transform your enchilada dinner into a complete Mexican feast by serving with cilantro lime rice and a simple side salad tossed with avocado and tomatoes. For a more casual presentation, set up a toppings bar with chopped cilantro, diced tomatoes, sliced avocado, sour cream, and hot sauce so everyone can customize their serving. A refreshing agua fresca or horchata makes the perfect beverage pairing to complete the meal.

Traditional Variations

This recipe offers a healthier, Americanized version of enchiladas verdes. In traditional Mexican cuisine, enchiladas often feature corn tortillas quickly fried in oil before filling and rolling. The sauce typically contains tomatillos rather than green chiles, creating a more tangy flavor profile. Some regions in Mexico would add shredded lettuce, radishes, and crema on top just before serving. While this adaptation focuses on accessibility and nutrition, experimenting with these traditional elements can provide an even more authentic experience.

Recipe FAQs

→ Can I use pre-cooked rotisserie chicken instead?

Yes, rotisserie chicken works perfectly as a time-saving alternative. Simply shred about 3-4 cups of rotisserie chicken meat and mix with the spices and cheese as directed. You'll need to use store-bought chicken broth since you won't have the cooking liquid from roasting the chicken.

→ Can I make these enchiladas ahead of time?

Absolutely! Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, allow the dish to sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the cooking time.

→ Are there good substitutes for Greek yogurt in the sauce?

Sour cream works as a direct 1:1 substitute. For dairy-free options, try coconut cream (the thick part from a can of coconut milk) or a dairy-free sour cream alternative. Each will slightly change the flavor profile but still result in a creamy sauce.

→ Can I freeze these enchiladas?

Yes, these enchiladas freeze well. Either freeze the entire unbaked casserole (tightly wrapped) for up to 3 months or freeze individual portions after baking. Thaw overnight in the refrigerator before reheating. For best results when freezing the entire casserole, add the sauce and cheese just before baking.

→ How spicy are these enchiladas?

These enchiladas are mild to medium in heat level. The green chiles typically used are mild, and the amount of chili powder provides flavor without significant heat. To increase spiciness, add a diced jalapeño to the sauce or include some cayenne pepper with the chicken filling spices.

→ What sides pair well with these enchiladas?

Traditional accompaniments include Mexican rice, refried or black beans, a simple green salad, or roasted vegetables. For a complete spread, consider adding guacamole, pico de gallo, or a corn and black bean salad on the side.