Mexican Green Chile, Chicken And Cheese Enchiladas Recipe

I just made Crockpot Green Chile Chicken Enchiladas that ended a family feud over whose enchiladas are best, so you have to keep scrolling.

I adore Mexican Green Chile Chicken And Cheese Enchiladas for their messy, cheesy honesty. I crave that punchy tomatillo tang and the way 3 cups cooked shredded chicken soaks up every bit of heat.

I love the gooey blanket of cheese and the bright snap of cilantro and lime cutting through. But what really gets me is the Enchiladas With Green Sauce, green and sharp and utterly unapologetic.

I’ve eaten them at midnight, at parties, solo with a beer. I’m obsessed.

No fluff. Just melty cheese, bold chile, and total satisfaction.

I want another plate right now, seriously so bad.

Ingredients

• Corn tortillas — warm and pliable, so they roll without cracking.
• Shredded chicken — hearty protein, makes it comfort-food cozy.
• Monterey Jack — melty, creamy cheese that hugs the filling.
• Sharp cheddar — a little bite and golden color on top.
• Green chile sauce — tangy, roasted heat that soaks into everything.
• Tomatillos — bright, slightly tart base for that fresh green sauce.
• Poblanos — smoky, mild heat; swap canned chiles when you’re short on time.
• Jalapeño — controls the kick; leave seeds for more punch.
• Yellow onion — sweet background flavor, softens when sautéed.
• Garlic — just three cloves adds savory depth without overpowering.
• Chicken broth — thins sauce to the perfect, saucy consistency.
• Mexican crema — cool, tangy creaminess that tames the spice.
• Vegetable oil — for sautéing; keeps flavors moving in the pan.
• Frying oil — lightly fries tortillas so they roll and stay intact.
• Cumin and oregano — warm, earthy seasonings that keep it homey.
• Salt and pepper — essential, don’t skimp; taste as you go.
• Lime juice — brightens the whole dish with fresh acidity.
• Cilantro and green onions — fresh garnish; adds color and snap.
• Queso fresco or cotija — optional crumbly topping, salty and satisfying.
• Lime wedges — for squeezing over everything, because everyone loves extra zip.

Ingredient Quantities

• 12 corn tortillas (about 6 to 7 inches, warmed so they don’t crack)
• 3 cups cooked shredded chicken (rotisserie or poached and shredded, yeah it’s easier)
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese (for a little bite)
• 2 cups green chile sauce (see ingredients below for sauce) or about 1 pound sauce made from tomatillos and roasted poblanos
• 1 pound tomatillos, husked and rinsed (for the sauce)
• 2 poblano peppers, roasted, peeled and seeded (or 1 7 ounce can diced green chiles if you’re short on time)
• 1 small jalapeño, seeded for milder heat or leave seeds if you like it spicy
• 1 small yellow onion, roughly chopped
• 3 cloves garlic
• 1 to 1 1/2 cups low sodium chicken broth (adjust for sauce thickness)
• 1/2 cup Mexican crema or sour cream (makes the sauce creamy and tangy)
• 1 tablespoon vegetable oil or neutral oil for sautéing
• 1/4 cup vegetable oil for lightly frying tortillas so they roll without tearing
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice
• 1/3 cup chopped fresh cilantro (some for sauce, some for garnish)
• 2 green onions, thinly sliced for garnish
• Optional: 1/2 cup crumbled queso fresco or cotija for topping
• Optional: lime wedges for serving

How to Make this

1. Preheat oven to 375 F. While it heats roast the poblanos over a gas flame or under the broiler until charred, put them in a bowl covered with plastic wrap for 10 minutes, then peel, seed and roughly chop.

2. Make the green chile sauce: in a blender combine husked tomatillos, roasted poblanos (or canned green chiles), jalapeño, chopped onion, garlic, 1 cup chicken broth, cumin, oregano, 1 teaspoon salt, pepper and lime juice; blend until smooth. Thin with more broth to reach a pourable sauce consistency, about 1 to 1 1/2 cups total.

3. Heat 1 tablespoon vegetable oil in a skillet over medium heat, pour in the blended sauce and simmer 5 minutes, then stir in the crema or sour cream and chopped cilantro, taste and adjust salt, keep warm.

4. Shred the cooked chicken and toss with about 1/2 to 3/4 cup of the warm sauce so it stays moist; you want it flavored but not soupy.

5. Warm the corn tortillas so they bend without cracking: stack and wrap in a damp towel, microwave 30 to 60 seconds or warm on a hot skillet. Then lightly fry each tortilla in 1/4 cup vegetable oil for a few seconds per side to soften and prevent tearing, drain on paper towels.

6. Fill each tortilla with about 1/4 cup shredded chicken, a sprinkle of Monterey Jack and cheddar, roll snugly and place seam side down in a 9×13 baking dish that has a little sauce spread on the bottom.

7. Pour remaining green chile sauce evenly over the enchiladas, then sprinkle the remaining shredded cheeses on top.

8. Cover loosely with foil and bake 15 minutes, remove foil and bake another 5 to 10 minutes until cheese is melted and bubbly and edges are slightly crisp.

9. Remove from oven and let rest 5 minutes, squeeze a little extra lime if you like, then top with chopped cilantro, sliced green onions and optional crumbled queso fresco or cotija.

10. Serve hot with lime wedges on the side, and extra crema or salsa if you want more tang or heat. Enjoy, these are great for company or a comfy weeknight meal.

Equipment Needed

1. Oven (preheat to 375 F)
2. Blender or food processor for the green chile sauce
3. Large skillet or sauté pan for simmering the sauce and warming tortillas
4. 9×13 baking dish for the enchiladas
5. Cutting board and a sharp knife for chopping poblanos, onion and cilantro
6. Tongs or a spatula to handle tortillas and turn roasted peppers
7. Large bowl and plastic wrap to steam and peel the roasted poblanos
8. Measuring cups and spoons for broth, spices and lime juice
9. Paper towels or a wire rack to drain lightly fried tortillas and a spoon for spreading sauce

FAQ

Mexican Green Chile, Chicken And Cheese Enchiladas Recipe Substitutions and Variations

• 12 corn tortillas: Use flour tortillas if you like them softer and bigger, or use small double corn tortillas if you want less tearing. If they crack, wrap in a damp towel and microwave 20 seconds to loosen up.
• Monterey Jack + sharp cheddar: Swap for a blend of Oaxaca or Chihuahua for gooey melt, or try pepper jack if you want a little kick. You can also do all cheddar if that is what you have on hand.
• Poblano peppers / canned green chiles: Substitute roasted ana or pasilla peppers for a smokier note, or use 7 oz canned hatch chiles for similar heat and convenience.
• Mexican crema or sour cream: Plain Greek yogurt works fine for tang and thickness, or use full fat yogurt mixed with a splash of milk to thin if needed. Crema gives the richest result but yogurt is an easy swap.

Pro Tips

1) Warm and oil the tortillas right before filling. If they cool even a little they stiffen and crack when you roll them. Stack in a damp towel and microwave 30–45 seconds, then quickly fry each one a few seconds per side in hot oil so they’re pliable. Don’t over-fry or they’ll get greasy, but a quick sizzle makes rolling a breeze.

2) Keep the chicken slightly under-sauced. Toss it with just enough sauce to coat and flavor it, about 1/2 to 3/4 cup. If the filling is too wet the enchiladas get soggy and fall apart when you serve, but if it’s too dry they taste bland. Test one roll first, adjust as needed.

3) Layer for texture and avoid a cloud of soggy cheese. Put a thin smear of sauce on the bottom of the pan so nothing sticks, but don’t drown the rolls before baking. Add most of the cheese on top so it browns and crisps a bit, and sprinkle a little inside each tortilla for melty pockets.

4) Make the sauce ahead and taste like crazy. Roasted poblanos and tomatillos can vary in brightness and heat, so simmer, then tweak with extra lime, salt, or a splash of crema to balance acidity and spice. Sauce keeps well for a couple days and often tastes better the next day, making assembly way faster.