New this month
Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce


"Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!"
Added to shopping list. Go to shopping list.


1 h 10 m servings 797 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 797 kcal
  • 40%
  • Fat:
  • 51.9 g
  • 80%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 49.8 g
  • 100%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  3. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
  4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  5. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 249
  1. 320 Ratings

Most helpful positive review

Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat m...

Most helpful critical review

not very good, way too much sauce (I guess I could have only poured half of it on the enchiladas) and I would have left the cheese off the top (way too much cheese to this recipe).They just didn...

Most helpful
Most positive
Least positive

Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat m...

This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce, and I put the small can o...

This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the meat off of it. For the sauce I used a 14 oz. can of chicken broth,1/2 cup sour cream & 1/2 cup greek...

Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I al...

Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the Mexican food restaurants here, and there are a lot of them!

The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream to the filler mixture and also used freshly chopped sauteed onion instead of minced) in efforts to g...

OMG!! These came out soooo good! I had a five pound chicken that I roasted with olive oil and a super dry rub. My mom got me one of the roasters that are like the beer can thing, anyway, when th...

This was a very good recipe. Extremely rich, and very filling. After reading the reviews I was pretty aggressive about spicing them up, we like flavorful foods. I started by sauteing the onio...

YUMMY STUFF! Easy to make and even my husband, who doesn't usually like Mexican food, loved it. As I was rolling the enchiladas he was taking the chicken chunks and dipping them in the sauce. ...

Other stories that may interest you