Green Chili Chicken Enchiladas are creamy, cozy, and loaded with vibrant flavor. They’re equal parts comforting and fresh! The magic is in the from-scratch enchilada sauce that features tomatillos, roasted green chilis, a medley of bold seasonings, and more.
Green Chili Chicken Enchiladas
I’m (mostly) not exaggerating when I say that I could drink this enchilada sauce with a straw. It’s that good. You simmer onion, garlic, and tomatillos until everything softens, then blend it with fire roasted green chilis and seasonings for a savory sauce with a bright, tangy flavor. This is one of my favorite dinners to make in the summertime, because it really hits the spot without feeling too heavy. Besides the sauce, the creamy and cheesy chicken filling with pops of sweet corn also make these enchiladas downright addictive!
If you love enchiladas as much as I do, be sure to whip up more of the very best recipes like cheese enchiladas, black bean enchiladas, and shredded beef enchiladas!
How do I keep the corn tortillas from cracking?
It’s so important to warm the tortillas before using them! When you heat them up, they become much more pliable and less likely to tear. You can also wrap them in a damp paper towel when microwaving to help steam them.
How to Make Green Chili Chicken Enchiladas
- Sauté the veggies. Add the onions, garlic, tomatillos, serrano (if using) and broth to a pan over high heat. Boil until the onion softens.
- Blend. Strain the veggies from the broth and add them to the blender along with the green chilis, ½ teaspoon of salt, broth, oregano, and cumin. Once the veggies have cooled a bit, blend until smooth.
- Simmer. Pour the sauce back into the pan. Bring to a simmer over medium-low heat for about 10 minutes. Stir every 2-3 minutes.
- Cook and shred the chicken. Preheat the oven to 350°F. Add the oil to a skillet over medium heat, add the chicken, sprinkle on the remaining salt and pepper, and cook through. Remove the chicken from the pan and shred it once it has cooled enough to handle.
- Make the filling. Stir the cream cheese into the chicken along with the corn and half of the shredded cheese.
- Heat the tortillas. Heat the tortillas in a microwave for 30 seconds, then turn them over and heat for another 15 seconds.
- Assemble the enchiladas. Pour half of the sauce into the bottom of a 9×13 baking dish and set aside. Add some of the chicken to the center of a tortilla then roll it up. Place it face down into the pan. Repeat the process until all of the chicken has been used. Pour the remaining sauce over the tops of the tortillas and sprinkle on the remaining cheese.
- Bake and enjoy! Bake for 20-25 minutes. Remove from the oven and let cool for 10 minutes before serving.
Storing and Freezing
Once the enchiladas have cooled off completely, you can store them in an airtight container in the fridge for 2-3 days or freeze them for later.
To freeze, simply cover the baking dish tightly with foil, and freeze for up to 3 months. When you’re ready to serve them, let the frozen enchiladas thaw in the refrigerator overnight prior to baking.
Ingredient Notes
- White Onion – You can use a yellow onion instead if that’s what you have on hand, but the flavor will be a little different.
- Garlic – FRESH is the way to go!
- Tomatillos – Use fresh tomatillos that feel firm and have a bright green color under the papery husk. If they feel sticky after peeling, that’s normal! Just rinse them well before chopping.
- Serrano – Removing the seeds and membranes will make it less spicy. Leaving them in gives the sauce a stronger kick. Or, swap the serrano with a jalapeño for a tamer spice.
- Chicken Broth – Vegetable broth also works in a pinch.
- Fire Roasted Green Chilis – These add a fresh smoky flavor without adding more spice.
- Seasonings – A mix of dried oregano, cumin, salt, and black pepper creates the best flavor without overpowering the veggies.
- Olive Oil – Avocado oil also works!
- Chicken Breast Tenders – In a time crunch? Use an already cooked rotisserie chicken instead.
- Cream Cheese – Make sure it’s fully softened to room temperature before using, that way it mixes smoothly.
- Corn – Drain the can well before you add it so it doesn’t water down the filling.
- Colby Jack Cheese – If possible, I highly recommend shredding it yourself for the best flavor and texture.
- Corn Tortillas – While you can use flour tortillas instead, corn tortillas really lend that classic enchilada flavor that best suits this recipe.
Enjoy!
~Nichole
Green Chili Chicken Enchiladas
Ingredients
- 1 Large white onion peeled and cut into four pieces
- 5 Cloves Garlic peeled
- 10 Tomatillos peeled and cut into 4 pieces
- 1 Serrano pepper, with the stem cut off optional
- 4 Cups Chicken broth
- 1 4oz Can Fire roasted green chilis
- 1 tsp Dried oregano
- 1 tsp Cumin powder
- 1 tsp Salt divided
- 1 tsp Black pepper
- 2 Tbsp Olive oil
- 5 Chicken breast tenders
- 4 Ounces Cream cheese at room temperature
- 1 15oz Can Sweet corn drained of the water
- 8 Ounces Colby jack cheese freshly grated
- 8-10 Corn tortillas
Instructions
- Add the onion, garlic, tomatillos, serrano (if using) and chicken broth to a large saucepan over high heat and boil until the onion becomes soft.
- Strain the veggies from the water and add them to the blender along with the green chilis, ½ teaspoon of salt, chicken broth, oregano and cumin powder.
- Once the cooked veggies have cooled a bit, blend until smooth.
- Pour the sauce back into the saucepan and bring to a simmer over low medium heat for about 10 minutes, stirring every two to three minutes to prevent burning.
- In the meantime, preheat the oven to 350 degrees Fahrenheit.
- Add the olive oil to a large skillet over medium heat, add the chicken, sprinkle on the remaining salt and pepper and cook through. Remove the chicken from the pan and shred it once it has cooled enough to handle.
- Stir the cream cheese into the chicken along with the corn and half of the shredded cheese.
- Heat the tortillas in a microwave for thirty seconds, then turn them over and heat for another fifteen seconds.
- Pour half of the sauce into the bottom of a 9×13 baking dish and set aside.
- Add some of the chicken to the center of a tortilla then roll it up and place it, face down into the pan.
- Repeat the process until all of the chicken has been used.
- Pour the remaining sauce over the tops of the tortillas and sprinkle on the remaining cheese.
- Bake for 20-25 minutes, or until the cheese starts to bubble.
- Remove from the oven and let cool for 10 minutes before serving with a dollop of sour cream, fresh lime wedges and some cilantro.
Notes
Once the enchiladas have cooled off completely, you can store them in an airtight container in the fridge for 2-3 days or freeze them for later. To freeze, simply cover the baking dish tightly with foil, and freeze for up to 3 months. When you’re ready to serve them, let the frozen enchiladas thaw in the refrigerator overnight prior to baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
