Creamy Green Chile Chicken Enchiladas
If you haven’t had these green chile chicken enchiladas, you are missing out! The easy from-scratch white sauce makes them over the top!
If you haven’t made these creamy green chile chicken enchiladas, you have not lived.
Pinned over 50,000 times, there’s a reason they are so popular. They don’t just look good on Pinterest…they ARE good. Crazy good.
Homemade Creamy Sauce
What exactly are we doing with this homemade sauce?
We are basically making a homemade cream of chicken soup and bedazzling it with green enchilada sauce or salsa and bit of sour cream.
It’s thick, creamy and flavorful. You’re going to make it and set it aside.
Green Chile Enchilada Filling
The filling for these enchiladas consists of:
- cooked chicken
- green chiles
- cream cheese
- white or black beans
- cilantro
- fresh lime juice
Mash up all of that goodness into one glorious bowl of enchilada filling.
It.is.so.good.
How to Assemble Enchiladas
Flour or corn tortillas can be used for this recipe (both are delicious!). I use 6- or 8-inch tortillas. Whichever size I have hanging around.
Scoop about 1/2 cup filling onto each tortilla and sprinkle with Monterey Jack cheese.
Grease a 9X13-inch pan and spread a bit of the sauce on the bottom of the pan.
Roll each enchilada up and snuggle it in with the others. I cram 10-12 enchiladas into the pan, cover with sauce, sprinkle with cheese, and bake until bubbly-bubbly and golden.
White Sauce vs Red Sauce Enchiladas
These creamy white sauce enchiladas are glorious. And I firmly believe they have their place in the enchilada world, even though purists may claim that enchiladas only belong to the red sauce world.
My heart holds space for all enchiladas, no matter the sauce or the style.
But these creamy green chile chicken enchiladas are a huge favorite.
Make-Ahead and Freezable
Easy and delicious, the perfect combo for a weeknight meal, these enchiladas can be made ahead of time. Assembled in the pan, they can be refrigerated for up to 24 hours or frozen before baking.
Keep in mind that the tortillas (especially flour tortillas) will soften quite a bit more if making them ahead of time.
Adaptable Recipe
If you’ve made these in the past, be sure to check out the notes of the recipe below for some simple adaptations.
The enchiladas can be made:
- with flour or corn tortillas
- with white beans or black beans or without any beans at all
- with canned green chiles or with green enchilada sauce or salsa verde
After more than a decade, these creamy green chile chicken enchiladas are still one of my favorite meals ever.
What to Serve With This
- Mexican Rice
- Fresh, seasonal fruit
- Roasted broccoli or asparagus
- Garnishes such as lime wedges, cilantro, sour cream, extra cheese, or cherry tomatoes
One Year Ago: Almond Joy Chocolate Chip Cookies
Two Years Ago: Cinnamon & Sugar Dusted Whole Grain Applesauce Muffins
Three Years Ago: Cheesy Chicken Enchilada Stuffed Peppers {With a Slow Cooker Variation}
Four Years Ago: Smothered Sweet Pork Burritos
Five Years Ago: Peaches and Cream Sensation
Creamy Green Chile Chicken Enchiladas
Ingredients
Filling:
- 3 cups cooked, chopped chicken
- 2 cans (4-ounces each) green chiles, lightly drained (see note)
- 8-ounce package cream cheese, light or regular, softened and cubed
- 1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
- ½ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Sauce:
- 2 tablespoons butter
- ½ cup chopped onion, about 1/2 medium onion
- 2 tablespoons flour
- ⅓ cup low-sodium chicken broth
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup green chile enchilada sauce or salsa verde (see note for homemade version)
- ½ cup sour cream, light or regular
Assembly:
- 8 ounces (about 2 cups) Monterey jack cheese, shredded
- 10 soft taco size flour or corn tortillas
- Handful of chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
- In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
- For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
- Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
- Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
- Spread 1/4 cup of the sauce in a thin layer on the bottom of the prepared dish.
- Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
- Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 10-12 enchiladas for this recipe; the exact number will depend on the size of tortillas).
- Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
Recipe originally posted May 2010; updated with new pictures, recipe notes and commentary.
Girl. These are the bomb. LOVE them. One of our new ‘go to’ recipes. Seriously, we are in Austin and these are better than most Mexican/Tex Mex restaurants. THANK YOU!
At the grocery store getting ingredients for this, my boyfriend asks, “Is this from your friend Mel?” After my affirmative response, he says, “she’s been good to us.” I must agree. Everything I’ve made from your website has been great! Thanks for making dinners a lot easier for me. My boyfriend is quite impressed.
We are on a “first name” basis with Mel at my house too, Lauren. When I make one of her recipes, it gets Mels’s added to the name. Mel’s potatoes, Mel’s soup and now Mels chicken enchiladas are replacing Robin’s enchiladas (the cream soup version).
Thanks Mel!
That made me smile!
I have friends who don’t like onions. I love this recipe, so I was wondering if there was a way to make the sauce without onions. Yes? No?
Sure. Try onion powder in place of the onions.
I was so excited when you brought up the update of this recipe… I seriously can’t believe I had somehow missed it!! I was once in the camp of the white chicken enchilada that included the cream soup, and it was truly one of my favorite recipes. About 4 years ago I completely stopped buying “cream of ” soups and I nearly forgot about my white chicken enchilada recipe… When I saw this I knew it would be amazing… and that white chicken enchilada’s were going to come back into my life….. Tonight they did… when I made and loved this recipe!! Thanks again Mel.. for always having my back!!
Yay, so glad you loved this one, Helen.
These are very good! It gave me 10 filled enchiladas. 🙂
Unfortunately, I am not a cream cheese fan, especially in savory dishes. Is there anything I can sub for that in the filling that would produce a similar result?
You could just leave out the cream cheese for the filling, Stefani.
Just use a sprinkle of any of the white cheeses.
Use a sprinkle of any white cheese.
This post reminded me again how much I love this dish. So so so good, I agree. Putting it on next week’s menu!!
I am cooking them now, and they should be delicious. I did use home made green sauce and I preferred the sauce before the sour cream but that is just personnel taste.
Thanks so much!
I don’t mean to be rude, but these are not enchilada recipes at all. Call them something else, your appropriating a food from a different culture. Maybe a caserole of some kind?
I am deeply sorry you feel this way. But before you assume I somehow agree with your position, you should know that my apology is not directed to you. It is directed to Mel’s Kitchen Café on your behalf, as well as society as a whole. I typically roll my eyes and then roll past comments like yours, optimistic that the comments are failed attempts at tongue-in-cheek, but you caught me on a bad week. From what we’ve seen transpire in the news over the last few days, it’s clear that we all need to do better at standing up to ignorance – no matter how petty – and declare that Enough. Is. Enough.
To say that this rift on an Americanized enchilada recipe is a “misappropriation of culture” is itself culturally inappropriate and absolutely counter-productive to our country’s dialogue. Your attempt at political correctness is actually incorrect and does not fuel the message of peace and tolerance that I’m sure you wear on your coat sleeve but clearly not in your brain or in your heart.
The liberal arts (and I’ll lump food into this category) have historically been one of the greatest forces for breaking down barriers and building greater tolerance, peace and cultural appreciation. They give us a way to feel, hear and taste the threads that weave the fabric of other cultures in ways we could not otherwise do. They build understanding, and when we understand one another, we tend to stand with one another instead of against each other.
The vast majority of American cuisine is actually an appropriation of other cultures’ foods. This is where I think you’ve been confused, or deceived by the tricky and often misapplied concept of political correctness. Appropriation is the legitimate borrowing and/or interpretation of something else. Misappropriation is the evil cousin, and is the theft of something with malicious intent. While you may find creamy enchiladas or green chilies personally offensive, the use of them in this recipe is nowhere near malicious. This recipe is not the horrible “black-face” of food or nowhere near it. It is a well-intentioned interpretation of a culturally iconic food – of which there are literally thousands upon thousands scattered across the Internet. This business of “intent” is where I’m getting steamed (and I apologize if the word “steamed” is a misappropriation of other cultures – since I’m American, I suppose I should say that it is getting me fried). The intent of this recipe was to share an innocent and appropriate interpretation of an enchilada, but the intent of your post was to incite sentiments and impugn the completely non-malicious intentions of this public and free blog.
So, before you cast further stones from under the bridge, cave or prison I can only assume you have placed your cultural consciousness, I ask that you seriously reconsider accusatory language that provokes rather than informs. Otherwise, to be intellectually honest, you will need to spend every second of the next decade commenting on every pasta recipe, every pizza recipe, every Americ-asian recipe, and every other Americ-ethnic recipe on every blog and website on the Internet. Because all of those, using your logic, would be misappropriations of culture if you compared the American version to the native equivalent.
America is the great cultural melting pot. But it isn’t the only one. You will find melting pots all across the world. Fortunately, ours happens to have a tremendous number of freedoms including those of speech and opinion of which you have chosen to exercise no matter how misinformed they may be. In each melting pot people incorporate and interpret cuisines of other cultures. This pays homage to the original versions, and like all copying, is a form of flattery.
Do I believe the Confederate Flag should be removed by every state government that uses it? Absolutely, but not because it is a misappropriation of culture. Instead, to many people, it is an offensive reminder of dark parts of American culture. Do I believe Miley Cyrus should stop twerking? Yes, because it disgusts me, but not because it is an improper misappropriation of black culture. Do I believe that Mel should stop posting Americanized versions of enchiladas, tacos, pizzas, lasagnas, curries, etc.? Of course not – that’d be absurd. But if I did, I wouldn’t try and change her mind. I’d find somewhere else to find my recipes.
So, in conclusion, I apologize again for your misappropriation of political/cultural correctness. I apologize that some people feel the need to stir the melting pot too vigorously. I apologize that you felt the need to say something out of place and out of line. And I’m sorry if you do not like me apologizing on your behalf. However, since you feel deputized to police the Internet for cultural violations and speak on behalf of others, my apology on yours should be welcome.
Mel – I really am sorry for turning your cooking blog into a cultural/political battleground, but I cannot keep my silence this morning. Perhaps it is because I was up ridiculously late last night making one of your delicious cupcake recipes and now I’m sleep deprived, insulin resistant and not thinking clearly. I’m sure you never thought when you posted a recipe for chicken fillings wrapped in a comforting tortilla blanket and coated with cream, cheese and chilies that you would provoke a cultural dialogue by placing the product in the category of “enchilada”!
I love this.
Best thing I have read in a long, long time! Thank you, Just Some Guy! You are my hero!!!
And Mel, I love your recipes…no matter what you call them! 🙂
Haha…thanks, Michele.
I’m so glad I stumbled upon this recipe! I made it tonight and it was delicious! The best enchiladas I’ve ever had.
Well said!!!
I’m sure that “Just Some Guy” will not necessarily respond to my reply three years on, but I can actually see Zeidy’s point to extent. I was born and raised in Albuquerque and certainly realize that the enchiladas I’ve always eaten are themselves a regional spin. That said, I’ve eaten enchiladas all over the country and I must admit that I’ve never encountered cream cheese in enchilada filling. I’m not saying it’s wrong—I’ve just never heard of such. That said, this recipe *does* remind me of enchiladas Suizas, which do have a creamy sauce that incorporates milk or cream. I wonder how this recipe would turn out if one omitted the cream cheese from the filling, kept the sauce as is, and used some shredded queso fresco on top. (I also wonder whether corn tortillas would hold up better in this recipe.)
I am definitely planning to make them sometime soon! I love tasty yet simple recipes!
These were so delicious Mel!! Even my 4-year-old and 2-year-old each ate a big plate of them. I made an extra pan to put in the freezer, and I’m so glad I did. I used Great Northern Beans, and I thought they were delish and also somewhat “camouflaged” in the cheese, haha. Thank you!
I made this for 2 different families and both requested the recipe within hours. Thanks for making me look good!
I can’t wait to try these! The make-ahead directions say to refrigerate 8-12 hours before baking. Is it okay to refrigerate for less time before baking (e.g. 2-3 hours)? Thanks!
Sure, that should work just fine!
I made this last night with my favorite green rice recipe. Everyone loved it. http://love2cooksweets.blogspot.com/2010/03/if-i-were-cookbook-designer-id-wear.html
My family LOVES this recipe. It is the most requested by my husband, and all four of my children inhale it. That says a lot!
This looks so good..I am wondering if it is spicy…I have to be careful because of this darned acid reflux.. grr . a little heat is ok just wondering..
Thanks..
No, these are not overly spicy, especially if using mild green chiles.
My son has a gluten intolerance but I adapt many of your recipes to fit our needs. I would have to make these with corn tortillas. The flour in this recipe appears to be for thickening the sauce. Could I substitute a corn,potato, or tapioca starch instead?
Yes, I definitely think you could, Sarah – I haven’t tried it but I just posted a homemade cream of chicken soup (similar to this recipe) and several people chimed in on the comments on how to make it gluten-free.
I use cornstarch in any recipe that calls for flour to thicken, and it always works just great!
I wanted to let you know that my sisters and I have been following your blog for a few years now and we have loved everything we have tried! I was having some guests over a few weeks ago and immediately ran to your blog and found these enchiladas. They raved over them, of course, so I mentioned your blog. Well, Elder Ethan Muller from Wisconsin says hello! He’s here serving in our ward in Roy, UT. Thank you for posting such wonderful recipes that helps me impress my guests!
This enchilada sauce is delicious! I used your recipe to make a vegetarian version, but into a casserole. My mixture was green chilis, black beans, corn and zucchini mixed with a little sour cream, onion powder, garlic powder and S&P. I layered that with the sauce, cheese and corn tortillas. So yummy! But the sauce is what brings it all together. I love your blog and because my husband is vegetarian I frequently use your recipes but tweak them so he can have them. Thanks for all the recipe inspiration!
Have these in the oven right now! I almost forgot to put the salt and pepper in though… I had them on the counter but as I was reading step 3 I didn’t see where to add the salt and pepper. I just added it at the end of step 3. Looking forward to trying them!
These were delicious and a huge hit! I think I might make them again tonight!! Lol. Thanks for the awesome recipe.
BTW commenters- I used shredded rotisserie chicken for these. A++
We had dinner at a popular Mexican restaurant here on Saturday night, and were incredibly disappointed with our enchiladas, despite rave reviews from family. I made these yesterday, Sunday, in hopes to erase the bad enchilada memory.
It didn’t erase the memory, only made me realize even more that we won’t be returning, as these were the best I’ve had in a long time.
Creamy. Enchilada-y. I can’t find the right word.
Nom Nom Nom. The sounds we were making as we were stuffing our faces…. there is no combination of letters to express the pleasure.
Do you think you could make this casserole-ish using corn tortillas and layering the ingredients?
Melissa – Totally worth a try, other people have commented that they used corn tortillas with good results.
@Melissa, there is no way to keep flour tortillas from getting soggy/doughy in an enchilada recipe. Traditionally enchiladas are made using corn tortillas which hold up much better to sauces and moisture…not to mention I think they taste WAY better. Try it…you’ll like it. Tip: wrap corn tortillas in a damp paper towel and toss them in the microwave for a minute or (2) to soften them up before rolling…that way they won’t break or crack when you’re rolling them up.
Hi Melissa – my flour tortillas don’t get overly soggy but they definitely do soften up a bit. Many people (like Peggy’s comment) prefer corn tortillas but our family is definitely more fond of flour tortillas. If your flour tortillas are getting too soggy, you can try pouring less sauce over the top of the enchiladas. We like ours saucy but you could probably get away with a bit less sauce to help the tortillas out a bit. Good luck!
Any tricks/advice on how to make sure the flour tortillas don’t end up being soggy? Mine always end up soggy and nasty. Not sure if it is the brand or what. Thanks!
Mel,
We love enchiladas of all types here in south Texas! Want to try this one but have sworn off flour tortillas. Do you think corn would work well with your recipe?
Teena – I’m sure corn tortillas would work fine; it all kind of depends on what you prefer. I haven’t made this recipe with corn tortillas, though, so I’m not sure if they will dry out a bit more or need more sauce so you might want to keep an eye on that.
Fantastic! Made these last night and the whole family devoured them. Very rich with all of the cream cheese but sooo worth the extra calories. I hesitated to put the white beans in just out of habitually not eating beans in enchiladas but I am so glad I did. Leftovers are on the menu tonight and then I am making the slow cooker white chicken chili recipe next. Thank you so much for your site!
This recipe turned out well for me. It was delicious! I served it at halftime last night during the Auburn -LSU game, and everyone enjoyed it despite our score at the half. I made a couple of modifications I wanted to mention to make it gluten free, I used corn tortillas which I bought fresh at a Hispanic market, I also used a green enchilada sauce called Frontera, that I found at Target. It is Gluten free. I subbed cornstarch for the flour in the sauce, but instead of sprinkling it on, I mixed it into the broth. Thanks for the recipe! This is a keeper.
Thank you for the gluten free adaptation – we made these tonight and it worked beautifully. The cornstarch thickened the mix very quickly so once I added the broth/cornstarch mixture I almost immediately took it off the heat, but the taste was great. Thank you!
Thank you!! I love your site! I just recently found it and I am so impressed with the recipes and organization. I have planned out my family menu for 2 weeks and each night we are trying a new Mel recipe 🙂 Tonight was the first night and I made the enchiladas. They were WONDERFUL!! Thank you again and I am so looking forward to the next 2 weeks.
It’s in the oven now and smells heavenly. Only one disappointment. I was happy not to use any canned soup but dumbfounded at all the junky ingredients in the can of green enchiladas sauce. 🙁 The store I went to had limited choices so I’m hoping that a different store will have a healthier selection of enchilada sauces. Thanks for the great recipe. I look forward to making others from your site.
Made these for the family tonight after finding them on Pinterest. The directions were super easy to follow and it was a hit! Husband loved them and my son actually ate the whole thing, which is good because he is a picky eater. I forgot to get the green enchilada sauce so I just used another can of green chilies and some cumin, garlic, salt and pepper. I’m looking forward to making these again (the correct way). Thank you for the recipe!!!
These were fantastic! The sauce put them over the top awesome. I didn’t put any beans in them. I will be serving them for my bunko ladies next weekend. Im excited to try your other recipes!
The best EVER! I am going to make this weekly. Even my finicky son asked for next day leftovers. AWESOME.
I made this recipe last weekend. I seasoned chicken with cumin and Mexican oregano. poblano peppers poblano peppers and Anaheim peppers . They were delicious. and he said these were the best enchiladas he’s ever had. Going to mexico this weekend and I’m going to make these for all of our friends down there. Thank you for the great recipe.
Holy OMG goodness!!! Made tehse for hubby’s birthday dinner last night. They were FANTASTIC!!!!!! I definite keeper in our house. Thanks so much!!!!!
I was so excited to find this website, however after making the green chile chicken enchiladas… I was not impressed but look forward to making other recipes in hopes I will add them to my favorites.
I love these! Recently I made them for a friend who came over for dinner and she loved them so much I sent her home with the recipe.
I noticed a few comments earlier someone mentioning the WW points plus. When I make these I get 12 enchiladas which is 5 pts per enchilada. That isnt bad at all! Thanks again for the tasty recipe!
I went to Publix last night to gather my ingredients and could not find premade Green Enchilada sauce BUT they had a brand new product in a BAG…some kind of Red Chili Enchilada sauce so I figured what the heck, either forget the entire thing or try and adapt …..so…..I used it in place of the green and it was AWESOME! Even my daughter who doesn’t eat beans or most cheese loved them! I am now dying to find some green sauce and try it that way too!!! LOVE your site and now have it bookmarked for recipe ideas! 😉
Just have to tell you that I made these last night – and they were the BOMB!! Will eat the leftovers tonight and my family is already asking when I’ll make them again. Next time, I’ll double the recipe and freeze a batch for work night cooking 🙂
My sister turned me on to your site and I love it! Quick question on the cooked chicken this recipe calls for….how do YOU cook your chicken? Do you poach, fry, etc.?
AMAZING! I had a bunch of anaheim peppers, so I roasted them and used them in a homemade green enchilada sauce, and also used them in place of the can of green chiles. I am a huge fan of enchiladas (of all varieties!) so I will be working/cooking/eating my way through your different variations.:) Thanks so much for another delicious recipe.
I don’t usually leave comments but I have to tell you- We made these, we ate these, life will never be the same. Seriously these are SO delicious. My husband is an enchilada snob and he devours these every time I make them, they are a must make. Cant thank you enough! 🙂
I’m just here to say I woke up at 5:15 this morning craving these. That’s normal.
Made these last night and they were DIVINE! I have been searching for a good green chili chicken enchilada recipe and am so glad I finally found one. THANK YOU!!! Made them for a crowd actually and everyone had seconds and asked for the recipe. De-lish.
This sounds so delicious, can’t wait to try it!!
Hi Mel…this recipe is AWESOME…however, I have one suggestion. I am Mexican and I happen to live in the Tex Mex Capital of the world, San Antonio TX…everyone around these parts grows up eating them, that being said I would consider myself a connoisseur of the enchilada and a self proclaimed expert! I urge you to try this recipe using corn tortillas instead of flour. Although I have tried enchiladas using flour tortillas, it’s pretty much a cardinal sin around these parts…get a rope! 😉 Corn tortillas do not get soggy and are the perfect vehicle for your filling and sauce! Try it and I guarantee you’ll like it. BTW…make sure to warm up the corn tortillas in the microwave wrapped in damp paper towels. This will make them soft and pliable and keep them from breaking when you roll them. If you don’t mind the extra calories and fat, the traditional way to prep the corn tortilla before filling and rolling is to dip/fry them lightly in vegetable oil. Delicious, but SOOOO much added fat!
Mel, this might seem weird but… I love you! Sigh
I made your enchiladas for dinner last night and they were amazing. Love that they were a white sauce and the touch of fresh cilantro really sets them off.
Has anyone made this for the freezer? If so was it still good and how do you cook frozen?