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Chicken and Green Chili Enchiladas


  • 4 bone-in chicken breasts or purchased already cooked rotisserie chicken
  • olive oil
  • salt
  • pepper
  • 2 medium onions thinly sliced
  • 3 cloves of garlic chopped
  • 1 teaspoon cumin
  • cup flour
  • 2 cups chicken stock
  • 1 cup salsa verde
  • ½ cup light sour cream
  • ½ cup cilantro chopped
  • 12 6- inch corn tortillas I used flour tortillas
  • 3 cups shredded light Mexican blend cheese


  • Preheat oven to 375 degrees.
  • Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 – 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool. When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.
  • Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 – 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper.
  • Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.To assemble enchiladas get a large baking dish and spray with cooking spray. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. (You can also put tortillas in the microwave for a few seconds to make them easier to work with.) Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese.
  • Bake uncovered for about 20 – 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.