Chicken enchiladas with roasted green chile sauce is a delicious meal option when you’re craving Southwestern-style comfort food. The mellow spicy flavor of the Anaheim or New Mexico type peppers pairs well with shredded chicken and Mexican spices and cheese.
This recipe for chicken enchiladas is very forgiving. It is my favorite way to use my homemade green chile sauce made from garden grown peppers. If fresh or frozen chile peppers are not available, feel free to substitute jarred or canned roasted green chile peppers. Although traditional enchiladas are made with corn tortillas, we enjoy them with my homemade flour tortillas. Feel free to use whichever you prefer. Warming the tortillas will make them more pliable and easier to roll. You can also substitute pre-cooked, leftover chicken, turkey, or any type of meat for a different twist. I often use my slow cooker, or crock pot to cook the chicken filling, but it can also be cooked in a covered skillet on the stove. I provide directions to both ways below.
Roasted Green Chile Sauce: Prepare the roasted green chile sauce ahead of time or while the enchilada filling is cooking. Visit this link for the Roasted Green Chile Sauce recipe.
Homemade Flour Tortillas: Follow this simple recipe to make your own flour tortillas. These too can be made early or as the enchilada filling is cooking. See Homemade Flour Tortillas recipe.
Homemade Salsa: I have two recipes that I use often, Grilled Tomato Salsa and Fresh Salsa. If you don’t have salsa on hand, substitute about 1/4 cup of chopped onions, 1/4 cup chopped green chile peppers, 1/4 cup diced tomatoes, and 2 cloves of minced garlic.
Homemade Taco Seasoning: This recipe is so versatile and can be used in so many ways. Make up a batch to keep in your spice cabinet. See Homemade Taco Seasoning.
Chicken Enchiladas with Roasted Green Chile Sauce
Ingredients:
8 8-inch flour or corn tortillas (make your own)
2 cups green chile sauce (make your own)
1 pound boneless, skinless chicken breasts
1/2 cup salsa (make your own)
1 tablespoon taco seasoning mix (make your own)
1/4 teaspoon pepper
1/2 cup chicken broth
1/2 cup sour cream
1 teaspoon lime juice
1 cup cheese, shredded (Monterey jack, cheddar and/or queso fresco)
Toppings of choice, such as sliced pitted ripe olives, chopped tomatoes, sliced green onion, and/or chopped cilantro
Additional sour cream for serving
How to Prepare Chicken Enchilada Filling with a Slow Cooker:
1. In a slow cooker, combine chicken, salsa, and taco seasoning mix, pepper, and chicken broth. Cover and cook on low 7-9 hours (high 3 to 4 hours) until chicken is cooked.
2. Shred the chicken by placing two forks back to back and pulling the meat apart. Return the shredded chicken to the slow cooker. Skip to step 3 below.
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How to Prepare Chicken Enchilada Filling on a Stove Top:
1. In a large skillet, over medium heat, heat about 1 tablespoon of olive oil. Season chicken on both sides with the taco seasoning and pepper. Add the chicken to the skillet and brown for 6-7 minutes each side, or until done (juices run clear and not pink remains). Remove the chicken from the skillet to a plate and shred by placing two forks back to back and pull the meat apart.
2. Return the shredded chicken to the skillet. Add salsa, chicken broth, and 1/4 cup of the green chile sauce. Stir well to combine, cover, and simmer on low for 5-10 minutes. Continue to step 3 below.
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3. Prepare the Roasted Green Chile Sauce: Recipe here.
4. Add 1/4 cup of the green chile sauce, sour cream, lime juice, and 1/2 cup of the cheese to the chicken filling in the skillet or crockpot. Stir to combine, cover, and keep on low until ready to use.
5. Preheat your oven to 350º F. Add about 1/2 cup of green chile sauce to cover the bottom of a 13 x 9 inch baking pan.
6. Spoon about 1/2 cup of the filling on top of each tortilla, roll up, and place seam side down in the baking pan. Repeat until all the chicken enchiladas are filled. Sprinkle with the remaining shredded cheese.
7. Cover the pan tightly with foil and bake in a preheated oven for about 20-30 minutes. Uncover and bake for an additional 10 minutes until the cheese melts and the sauce is bubbly. Remove the chicken enchiladas from the oven and let it sit for 5 minutes before serving. Serve with your toppings of choice along with a dollop of sour cream.
Scroll down for printable recipe.
This recipe for chicken enchiladas with roasted green chile sauce is a delicious meal option when you're craving Tex-Mex style comfort food.
- 8 8-inch flour or corn tortillas (make your own)
- 2 cups green chile sauce (make your own)
- 1 pound boneless, skinless chicken breasts
- 1/2 cup salsa (make your own)
- 1 tablespoon taco seasoning mix (make your own)
- 1/4 teaspoon pepper
- 1/2 cup chicken broth or water
- 1/2 cup sour cream
- 1 teaspoon lime juice
- 1 cup cheese, shredded (Monterey jack, cheddar and/or queso fresco)
- Toppings of choice, such as sliced pitted ripe olives, chopped tomatoes, sliced green onion, and/or chopped cilantro
- Additional sour cream for serving
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In a slow cooker, combine chicken, salsa, and taco seasoning mix, pepper, and chicken broth. Cover and cook on low 7-9 hours (high 3 to 4 hours) until chicken is cooked.
-
Shred the chicken by placing two forks back to back and pulling the meat apart. Return the shredded chicken to the slow cooker. Skip to step 3 below.
-
In a large skillet, over medium heat, heat about 1 tablespoon of olive oil. Season chicken on both sides with the taco seasoning and pepper. Add the chicken to the skillet and brown for 6-7 minutes each side, or until done (juices run clear and not pink remains). Remove the chicken from the skillet to a plate and shred by placing two forks back to back and pull the meat apart.
-
Return the shredded chicken to the skillet. Add salsa, chicken broth, and 1/4 cup of the green chile sauce. Stir well to combine, cover, and simmer on low for 5-10 minutes.
-
Prepare the Roasted Green Chile Sauce: Recipe here.
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Add 1/4 cup of the green chile sauce, sour cream, lime juice, and 1/2 cup of the cheese. Stir to combine, cover, and keep on low until ready to use.
-
Preheat your oven to 350º F. Add about 1/2 cup of green chile sauce to cover the bottom of a 13 x 9 inch baking pan.
-
Spoon about 1/2 cup of the filling on top of each tortilla, roll up, and place seam side down in the baking pan. Repeat until all the chicken enchiladas are filled. Sprinkle with the remaining shredded cheese.
-
Cover the pan tightly with foil and bake in a preheated oven for about 20-30 minutes. Uncover and bake for an additional 10 minutes until the cheese melts and the sauce is bubbly. Remove the chicken enchiladas from the oven and let it sit for 5 minutes before serving. Serve with your toppings of choice along with a dollop of sour cream.
Make Your Own:
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