📝 About This Recipe
Transport your kitchen to the heart of New Mexico with these decadently creamy and vibrant green chile chicken enchiladas. This recipe features tender shredded chicken tucked into corn tortillas, bathed in a velvety salsa verde enriched with Mexican crema and fiery roasted green chiles. It is the ultimate comfort food casserole, balancing a smoky heat with a luxurious, cheesy finish that will have everyone reaching for seconds.
🥗 Ingredients
The Chicken Filling
- 4 cups Rotisserie chicken (shredded, skin removed)
- 4 ounces Cream cheese (softened to room temperature)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 3 pieces Green onions (thinly sliced)
The Green Chile Sauce
- 1 cup Roasted green chiles (diced; Hatch or Anaheim variety)
- 1 pound Tomatillos (husked, rinsed, and halved)
- 1/2 cup Chicken broth (low sodium)
- 1/2 cup Mexican crema (or sour cream)
- 1/2 cup Fresh cilantro (packed leaves)
- 2 pieces Garlic cloves (peeled)
Assembly and Topping
- 12 pieces Corn tortillas (standard size)
- 2 1/2 cups Monterey Jack cheese (freshly shredded)
- 2 tablespoons Vegetable oil (for softening tortillas)
Garnish
- 2 pieces Radishes (thinly sliced)
- 1 handful Fresh cilantro (roughly chopped)
- 1/4 cup Pickled red onions (optional)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or a little oil.
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2
Place the halved tomatillos and garlic cloves on a baking sheet. Broil for 5-7 minutes until the tomatillos are charred and softened.
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3
Transfer the charred tomatillos and garlic to a blender. Add the roasted green chiles, chicken broth, cilantro, and a pinch of salt. Blend until smooth.
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4
Pour the blended sauce into a bowl and whisk in the Mexican crema until the sauce is a beautiful pale green and creamy.
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5
In a large mixing bowl, combine the shredded chicken, softened cream cheese, cumin, garlic powder, sliced green onions, and 1/2 cup of the Monterey Jack cheese. Mix until the chicken is evenly coated.
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6
Heat the vegetable oil in a small skillet over medium heat. Lightly fry each tortilla for about 5-10 seconds per side just until pliable. Drain on paper towels.
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7
Spread about 1/2 cup of the green chile sauce over the bottom of your prepared baking dish to prevent sticking.
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8
To assemble, place a generous 1/4 cup of the chicken mixture in the center of a tortilla. Roll it up tightly and place seam-side down in the baking dish.
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9
Repeat with the remaining tortillas until the dish is packed tightly with rolls.
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10
Pour the remaining green chile sauce evenly over the top of the enchiladas, ensuring the edges are covered so they don't dry out.
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11
Sprinkle the remaining 2 cups of Monterey Jack cheese over the top.
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12
Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and starting to turn golden brown in spots.
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13
Remove from the oven and let rest for 5 minutes. This allows the sauce to set slightly, making serving much easier.
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14
Garnish with fresh cilantro, sliced radishes, and pickled red onions before serving warm.
💡 Chef's Tips
Always shred your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly into the sauce. If you can't find fresh roasted chiles, use high-quality canned whole green chiles and dice them yourself for better texture. Don't skip the step of lightly frying the tortillas; this creates a barrier that prevents them from becoming mushy when soaked in sauce. For a spicier kick, leave the seeds in the roasted chiles or add a fresh serrano pepper to the blender. If you want a leaner version, use Greek yogurt instead of Mexican crema, but add it after the sauce has cooled slightly to prevent curdling.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and slow-cooked pinto beans. A crisp, cold Mexican lager with a lime wedge cuts through the richness of the cream sauce perfectly. Pair with a simple avocado and tomato salad dressed with lime and olive oil. For dessert, serve warm churros or a light flan to balance the savory heat. Add a dollop of fresh guacamole on top of each serving for extra creaminess.