Green Chile Chicken Enchiladas with White Sauce

Here is my favorite chicken enchilada recipe, with tender shredded chicken, a creamy homemade white sauce, green chiles, and melted mozzarella cheese all wrapped up in soft flour tortillas.

These chicken enchiladas are a weeknight dinner staple at our house. I love making them because they’re comforting, easy to put together, and my kids actually eat them without complaining. Plus, the leftovers are even better the next day!

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they’re easy to shred and absorb all those great flavors from the sauce. If you want to save some time, you can use a rotisserie chicken from the store – just pull off about 2 cups of meat and you’re good to go. Chicken thighs also work really well here if you prefer dark meat, as they tend to be a bit more forgiving and stay moist even if you accidentally overcook them. And honestly, if you have leftover cooked chicken sitting in your fridge, this is the perfect recipe to use it up.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts: You can easily use rotisserie chicken or leftover cooked chicken to save time. Chicken thighs work great too and add a bit more flavor. You’ll need about 2-3 cups of shredded cooked chicken total.
• Flour tortillas: Corn tortillas are a traditional choice if you prefer them. Just warm them up first so they don’t crack when you roll them. You can also use whole wheat tortillas for a healthier twist.
• Mozzarella: Feel free to swap in Monterey Jack, pepper jack for some heat, or a Mexican cheese blend. You could even use cheddar, though it will change the flavor profile a bit.
• Green enchilada sauce: Red enchilada sauce works just fine if that’s what you have on hand. The flavor will be different but still tasty.
• Sour cream: Greek yogurt makes a good substitute and adds extra protein. Use the same amount and mix it into the sauce the same way.
• Green chiles: If you can’t find canned green chiles, you can use diced jalapeños (fresh or pickled) or leave them out entirely for a milder dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white sauce is adding the chicken broth too quickly, which creates lumps – instead, pour it in slowly while whisking constantly to get a smooth, creamy consistency.

Another common error is not cooking your roux (the butter and flour mixture) long enough, so make sure it bubbles for a full minute to get rid of that raw flour taste.

When rolling your enchiladas, don’t overfill them or they’ll split open during baking – stick to the 1/4 cup measurement and roll them snugly but not too tight.

Finally, resist the urge to skip the resting time after baking, as letting the enchiladas sit for 5-10 minutes helps the sauce thicken up and makes them much easier to serve without falling apart.

What to Serve With Chicken Enchiladas?

These creamy chicken enchiladas are pretty filling on their own, but I love serving them with Mexican rice and refried beans on the side for a complete meal. A simple side salad with shredded lettuce, diced tomatoes, and a squeeze of lime adds a fresh crunch that balances out the richness of the white sauce. You can also set out some tortilla chips with guacamole and salsa for everyone to snack on while the enchiladas are baking. If you want to go all out, add some Mexican street corn or a black bean and corn salad to round out your dinner spread.

Storage Instructions

Store: Leftover chicken enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. The white sauce might thicken up a bit as it sits, but that’s totally normal.

Freeze: These enchiladas are great for freezing! You can freeze the whole assembled dish before baking, or freeze leftovers after cooking. Wrap everything tightly in plastic wrap and then foil, and they’ll keep for up to 3 months. If freezing unbaked, add about 15 extra minutes to the baking time when cooking from frozen.

Reheat: To warm up your enchiladas, cover them with foil and bake at 350°F for about 20 minutes until heated through. You can also microwave individual portions for 2-3 minutes, though the oven method keeps them from getting too soggy. If the sauce seems dry, drizzle a little extra chicken broth over the top before reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 130-150 g
• Fat: 120-135 g
• Carbohydrates: 200-220 g

Ingredients

For the filling:

• 3 chicken breasts, shredded
• 1.25 cups green enchilada sauce
• 1 cup mozzarella cheese, shredded

For the white sauce:

• 3 tbsp butter
• 3 tbsp flour
• 2 cloves garlic, minced
• 1.75 cups chicken broth
• 4 oz green chiles, diced
• 1 cup sour cream
• salt, to taste
• black pepper, to taste

For assembly:

• 6 flour tortillas
• 1 cup mozzarella cheese, shredded
• 2 tbsp fresh parsley or cilantro, chopped

Step 1: Prepare the Oven and Mise en Place

• 9×13 inch baking dish
• 2 cloves garlic, minced
• 2 tbsp fresh parsley or cilantro, chopped

Preheat your oven to 350°F and lightly spray a 9×13 inch baking dish with cooking spray.

While the oven heats, mince your garlic and chop your fresh parsley or cilantro, setting them aside.

This prep work takes just a few minutes and ensures everything is ready when you need it.

Step 2: Assemble the Enchilada Filling and Roll Tortillas

• 3 chicken breasts, shredded
• 1.25 cups green enchilada sauce
• 1 cup mozzarella cheese, shredded
• 6 flour tortillas

In a bowl, combine the shredded chicken with 1 cup of the green enchilada sauce and 1 cup of mozzarella cheese, mixing until evenly distributed.

Warm the flour tortillas slightly (either wrapped in a damp paper towel in the microwave for 30 seconds or briefly over a flame) to make them pliable and prevent cracking.

Divide the chicken mixture evenly among the tortillas, placing about 1/4 cup of filling on each one, then roll them tightly and arrange seam-side down in your prepared baking dish.

I like to roll them snugly but not so tight that the filling bursts out—this keeps everything neat and ensures even cooking.

Step 3: Build the White Sauce Base

• 3 tbsp butter
• 2 cloves garlic, minced
• 3 tbsp flour
• 1.75 cups chicken broth

Melt 3 tablespoons of butter in a saucepan over medium heat, then add the minced garlic and cook for about 30 seconds until fragrant.

Sprinkle the flour over the butter and whisk constantly for 1 minute to create a smooth paste (this is called a roux and prevents lumps in your sauce).

Slowly pour in the chicken broth while whisking continuously to incorporate it smoothly, then increase heat to medium-high and keep whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Step 4: Finish the White Sauce with Sour Cream and Chiles

• 1 cup sour cream
• 4 oz green chiles, diced
• salt, to taste
• black pepper, to taste

Remove the saucepan from heat and stir in the sour cream and diced green chiles until fully incorporated and smooth.

Season generously with salt and black pepper to taste—I recommend starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjusting to your preference.

The sour cream should be stirred in off the heat to prevent any curdling.

Step 5: Assemble and Top the Enchiladas

• white sauce from Step 4
• 1 cup mozzarella cheese, shredded

Pour the white sauce evenly over the rolled tortillas in the baking dish, making sure to coat them well.

Sprinkle the remaining 1 cup of mozzarella cheese over the top to create a golden, bubbly layer when baked.

Step 6: Bake Until Bubbly and Golden

• assembled enchiladas from Step 5

Place the baking dish in your preheated 350°F oven and bake for 22-25 minutes, until the sauce is bubbling around the edges and the cheese on top is melted and lightly browned.

The enchiladas are done when you see gentle bubbles breaking through the sauce—this indicates the filling is hot throughout and the flavors have married together.

Step 7: Plate and Garnish

• baked enchiladas from Step 6
• 2 tbsp fresh parsley or cilantro, chopped

Remove the baking dish from the oven and let it rest for 2-3 minutes before serving.

This brief rest allows the sauce to set slightly, making plating easier.

Serve each enchilada with a generous spoonful of the white sauce and garnish with the fresh parsley or cilantro for a pop of color and freshness.

Green Chile Chicken Enchiladas with White Sauce

Delicious Green Chile Chicken Enchiladas with White Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 enchiladas

Calories 2600 kcal

Ingredients

  

For the filling

• 3 chicken breasts, shredded
• 1.25 cups green enchilada sauce
• 1 cup mozzarella cheese, shredded

For the white sauce

• 3 tbsp butter
• 3 tbsp flour
• 2 cloves garlic, minced
• 1.75 cups chicken broth
• 4 oz green chiles, diced
• 1 cup sour cream
• salt, to taste
• black pepper, to taste

For assembly

• 6 flour tortillas
• 1 cup mozzarella cheese, shredded
• 2 tbsp fresh parsley or cilantro, chopped

Instructions

 

• Preheat your oven to 350°F and lightly spray a 9x13 inch baking dish with cooking spray. While the oven heats, mince your garlic and chop your fresh parsley or cilantro, setting them aside. This prep work takes just a few minutes and ensures everything is ready when you need it.
• In a bowl, combine the shredded chicken with 1 cup of the green enchilada sauce and 1 cup of mozzarella cheese, mixing until evenly distributed. Warm the flour tortillas slightly (either wrapped in a damp paper towel in the microwave for 30 seconds or briefly over a flame) to make them pliable and prevent cracking. Divide the chicken mixture evenly among the tortillas, placing about 1/4 cup of filling on each one, then roll them tightly and arrange seam-side down in your prepared baking dish. I like to roll them snugly but not so tight that the filling bursts out—this keeps everything neat and ensures even cooking.
• Melt 3 tablespoons of butter in a saucepan over medium heat, then add the minced garlic and cook for about 30 seconds until fragrant. Sprinkle the flour over the butter and whisk constantly for 1 minute to create a smooth paste (this is called a roux and prevents lumps in your sauce). Slowly pour in the chicken broth while whisking continuously to incorporate it smoothly, then increase heat to medium-high and keep whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
• Remove the saucepan from heat and stir in the sour cream and diced green chiles until fully incorporated and smooth. Season generously with salt and black pepper to taste—I recommend starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjusting to your preference. The sour cream should be stirred in off the heat to prevent any curdling.
• Pour the white sauce evenly over the rolled tortillas in the baking dish, making sure to coat them well. Sprinkle the remaining 1 cup of mozzarella cheese over the top to create a golden, bubbly layer when baked.
• Place the baking dish in your preheated 350°F oven and bake for 22-25 minutes, until the sauce is bubbling around the edges and the cheese on top is melted and lightly browned. The enchiladas are done when you see gentle bubbles breaking through the sauce—this indicates the filling is hot throughout and the flavors have married together.
• Remove the baking dish from the oven and let it rest for 2-3 minutes before serving. This brief rest allows the sauce to set slightly, making plating easier. Serve each enchilada with a generous spoonful of the white sauce and garnish with the fresh parsley or cilantro for a pop of color and freshness.