Chicken Enchiladas with Homemade Green Enchilada Sauce

On the menu tonight, Chicken Enchiladas with Homemade Green Enchilada Sauce.

This recipe uses a couple of shortcuts that allow you to make a batch of enchiladas for a crowd without spending all day in the kitchen. This meal was every bit as good as anything you will get your local Mexican restaurant. Mrs rated this one as BEST EVER! She liked it so much that I decided to add a “Best Ever” classification.

One of the best things about this dish is that you probably have everything you need in your pantry and if you don’t you can easily get any of the ingredients. The next best thing is that there isn’t anything difficult or fussy in putting the meal together.

Once you have the enchilada mixture ready, start filling the enchiladas evenly and putting them seam-side down in a baking dish. Once they are all filled, spoon the enchilada sauce over the enchiladas and then evenly spread the grated Pepper jack cheese.

Chicken Enchiladas with Homemade Green Enchilada Sauce

Bake the enchiladas for 30 minutes. If the cheese isn’t golden and bubbly, put under the broiler for about 2 minutes.

The next time you are in the mood for Mexican, I hope you will try these enchiladas.

Chicken Enchiladas with Homemade Green Enchilada Sauce

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Chicken Enchiladas with Homemade Green Enchilada Sauce


  • Enchiladas:
  • 12 6" corn tortillas (get the best you can find or make them)
  • 1-1.5 lbs chicken (recommend rotisserie chicken for a shortcut), cubed
  • 8 oz Pepper jack cheese, grated (grate it yourself, don't buy the pre-grated)
  • 1/2 cup sour cream
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp Kosher salt
  • 1/4 tsp cayenne pepper (more if you like it hotter)
  • Enchilada Sauce:
  • 8 oz green chilies (recommend hatch green chilies)
  • 2 Tbsp olive oil
  • 1 cup water
  • 2 Tbsp flour
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp Kosher Salt



Prepare the Enchilada Sauce:


Add the green chilies and water to a blender, blend until smooth


In a small sauce pan, add the olive oil, flour, and spices


Whisk until smooth, when it starts to bubble, slowly add the chilies and water and continue whisking


Bring the mixture to a simmer and then remove from the heat and set aside


Preheat the oven to 350 degrees


Prepare the Enchilada Mixture:


In a large mixing bowl, add the cooked, cubed chicken, sour cream, half of the Pepper jack cheese, cilantro, green onions, and spices


Gently mix to combine


Put it all together:


Preheat a medium pan over med-high heat


Add 1 to 2 tortillas to the pan and heat them for about 60 seconds or until pliable


Set the heated tortillas on a plate with foil so you can cover them as you prepare the rest


Once all the tortillas are heated, get a 13x9 baking dish and start filling the tortillas with the mixture


Fill a 1/4 cup measuring cup with the chicken mixture and evenly distribute on a tortilla


Roll the tortilla and place, seam-side down in the baking dish


Repeat until all the tortillas have been filled and rolled


Spoon the enchilada sauce over each tortilla


Evenly spread the rest of the grated Pepper jack cheese on top


Put in the oven for 30 minutes


If the cheese isn't slightly browned on top, put under a high broiler until the cheese is slightly browned (about 2 minutes)


Garnish with chopped cilantro and / or sliced green onions and serve with sour cream

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