Green Chile Chicken Enchiladas

Total Time
Prep 15 mins
Cook 20 mins

These are so easy. Serve with refried beans, spanish rice and a salad for a true Tex-Mex meal.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a medium-size saucepan, heat the oil over medium-high heat.
  3. Saute the onion and garlic in oil.
  4. Add flour and cook for 1 minute.
  5. Add the chile, chicken broth, and shredded chicken; simmer uncovered for 5 minutes.
  6. Mix the cornstarch and about 1/4 cup cold water until smooth.
  7. Add to chile/chicken mixture and cook 2 more minutes.
  8. While preparing the chile/chicken mixture, cut tortillas into strips.
  9. Place the tortilla strips on a cookie sheet, place in preheated oven until warm.
  10. Spray an 8 x 11 inch glass baking pan with non-stick cooking spray.
  11. Place one cup of chile/chicken sauce on bottom of pan.
  12. Top with one-third of the tortilla strips.
  13. Repeat 2 more layers of sauce and tortilla strips.
  14. Top with remaining sauce and grated cheese.
  15. Bake in oven for 15 to 20 minutes or until cheese melts.
  16. Serve immediately.
Most Helpful

Paula, we loved this recipe, it was gorgeous! We served it with black bean rice and salsa for a great Saturday night meal. I used fresh chili peppers and increased the broth by 1/2 cup more. I also layered a little extra cheese between the tortilla layers. I had to use flour tortillas, but it turned out terrific. Great flavour, well written recipe, thanks so much for posting! Made for Aussie Swap :)

~Leslie~ November 01, 2008

I also subbed rotel for the green chilles as I found out while I was in the grocery store that my fiance doesn't eat grean chille's. Go figure! Anyway, I loved the overall flavor and I added just a teaspoon of cumin to give it more depth. I did find the directions a bit hard to follow since you don't specify what the chile/chicken mixture is exactly. But fiance and I really enjoyed this dish and will make it again.

Pepper Monkey May 31, 2006

Very tasty & easy. I substituted rotel tomatoes for some of the green chilis & the flavor was still great. (I also used the canned diced green chilis & they worked fine) I will make this again as we in south Texas love our "mexican" food!

Karen M. July 12, 2004