Chicken Enchiladas with Chili Sauce

This white chicken enchilada recipe transforms simple ingredients into a creamy, comforting dish that's become my weeknight dinner hero. The tangy green chili sauce perfectly balances the rich, cheesy filling, creating a restaurant-quality meal right in your own kitchen.

I first made these enchiladas during a particularly hectic week when I needed something impressive but manageable. My family was so enchanted by the creamy green chili sauce that it's now requested at least twice a month.

Ingredients

• Shredded chicken: Provides the hearty protein base; use rotisserie chicken for a quick shortcut
• Monterey Jack cheese: Melts beautifully and has the perfect mild flavor that complements the green chilies
• Cream cheese: Creates an irresistibly rich filling that stays creamy even after baking
• Green chilies: Add mild heat and authentic Southwestern flavor; look for fire-roasted for deeper taste
• Sour cream: Forms the base of our signature sauce, adding tanginess to balance the richness
• Chicken broth: Thins the sauce to the perfect consistency; use low sodium to control salt levels
• Flour tortillas: Hold up better to the creamy sauce than corn alternatives
• Spices: Like cumin, garlic powder, and onion powder build complex flavor without extra chopping

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350°F. This moderate temperature allows the enchiladas to heat through while preventing the sauce from curdling. Grease your 9x13 baking dish thoroughly to prevent sticking.

Prepare Filling:

In a large mixing bowl combine the shredded chicken, cream cheese, Monterey Jack cheese, and all the spices. The cream cheese should be quite soft to blend easily; if yours is cold, microwave it for 20 seconds. Mix until you have a uniform creamy mixture that holds together when pressed.

Assemble Enchiladas:

Briefly warm your tortillas in the microwave for about 15 seconds to make them pliable and prevent cracking. Place about 3 tablespoons of filling in a line across the center of each tortilla. Roll them tightly and place seam side down in your prepared baking dish, arranging them snugly side by side.

Make The Sauce:

Whisk together green chilies, sour cream, chicken broth, and lime juice in a bowl until completely smooth. The sauce should be pourable but not watery. If it seems too thick, add a splash more broth. The lime juice brightens all the flavors without making the sauce taste citrusy.

Pour And Top:

Evenly pour the green chili sour cream sauce over the rolled enchiladas, ensuring they're completely covered. Pay special attention to the edges which can dry out during baking. Sprinkle generously with additional cheese, creating a delicious melty blanket that will brown beautifully.

Bake To Perfection:

Cover the dish with foil and bake for 20 minutes which allows the enchiladas to heat through without browning too quickly. Then remove the foil and continue baking for 10 to 15 minutes until the cheese is bubbly and starting to get golden spots. Look for those crispy edges.

Garnish And Rest:

Remove from the oven and let the enchiladas rest for 5 minutes before serving. Sprinkle with fresh chopped cilantro for a burst of color and fresh flavor.

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The green chilies are truly the star ingredient here. I discovered their magic when my mother-in-law shared her secret enchilada recipe with me years ago. She always insisted on using whole green chilies that she would dice herself rather than the pre-diced version, claiming it made all the difference in flavor depth. After years of making this dish, I have to agree.

Make Ahead Tips

These enchiladas are perfect for meal planning. You can prepare them completely up to the baking stage, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to eat, remove from the refrigerator while the oven preheats, then bake as directed, adding about 5 extra minutes to the covered baking time since they'll be starting cold.

Customization Options

The beauty of this recipe lies in its flexibility. For a vegetarian version, replace the chicken with a mixture of black beans, sautéed bell peppers, and corn. The creamy sauce works just as beautifully with the vegetable filling.

Serving Suggestions

These enchiladas pair beautifully with simple sides that complement without overwhelming. A light garden salad with cilantro lime dressing provides refreshing contrast to the rich enchiladas. For a more substantial meal, serve alongside Spanish rice or black beans.

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This dish is sure to become a family classic that you'll return to again and again!

Frequently Asked Questions

→ Can I make these enchiladas ahead of time?

Yes! You can assemble the enchiladas up to 24 hours in advance and refrigerate them (without the sauce). Add the sauce just before baking. Alternatively, you can fully prepare and bake them, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat covered at 350°F until heated through.

→ What can I substitute for the green chilies?

If you can't find canned green chilies, you can substitute with 1-2 fresh poblano or Anaheim peppers, roasted, peeled and diced. For a spicier option, use jalapeños. For less heat, try roasted bell peppers with a dash of extra cumin for flavor.

→ How can I make this dish spicier?

To increase the heat level, add more cayenne pepper to the chicken mixture, incorporate diced jalapeños into the filling, use pepper jack cheese instead of Monterey Jack, or add a few dashes of hot sauce to the green chili sauce.

→ Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas work well and provide a more traditional enchilada texture. Just be sure to briefly heat them in a dry skillet or microwave to make them pliable before rolling to prevent cracking. They may absorb more sauce, creating a slightly different but equally delicious result.

→ What sides pair well with these enchiladas?

These enchiladas pair beautifully with Mexican rice, black or refried beans, a simple green salad with cilantro-lime dressing, roasted corn, or avocado slices. For beverages, try serving with margaritas, Mexican beer, or a crisp white wine.

→ How can I make this dish healthier?

For a lighter version, use reduced-fat cream cheese and sour cream, increase the chicken and decrease the cheese in the filling, use whole wheat tortillas, and add extra vegetables like spinach, bell peppers, or zucchini to the filling. You can also serve with a side of fresh vegetables or a leafy green salad.