Switch up your fiesta night with Green Chile Chicken Enchiladas! The creamy, cheesy sauce is to DIE for!
I couldn’t do an entire month of my favorite Mexican recipes without sharing my FAVORITE one. This enchilada recipe was the dinner I requested for all of my birthdays or special meals. It’s SO cheesy and the flavor is unbeatable. Olivia eats the sauce with chips–she’s a smart girl!
Mexican food was always part of my birthday traditions. Growing up in a small town, though, Mexican food meant one thing: Chi-Chis. Ricky makes fun of me so much when I talk about how good that place was. Being half-Mexican, he grew up with REAL Mexican food. I still will vouch for the now closed Chi-Chi’s restaurants–you can’t beat those chimichungas!
My mom started making these when I was in high school. For my 16th birthday, these enchiladas were my first request for our dinner party–but things went a bit awry. Instead of the green chiles, which are quite mild in spice, she used cans of hot jalapeños. We didn’t realize what happened until all of our mouths were on fire during dinner. Whoops!
To this day, I triple check which canned chiles I’m buying. Don’t be scared of the green chiles–they’re not spicy at all! The only kick in these enchiladas is the chili powder…but you won’t be scrambling for glasses of milk at all.
Green Chile Chicken Enchiladas
- 2 pounds of chicken , cooked & shredded
- 1 cup onion , finely chopped
- 3 Tablespoons butter
- 2 cloves of garlic , minced
- 2- 4 oz cans diced green chiles
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon oregano
- Salt & Pepper , to taste
- 2 Tablespoons flour
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 2 cups Mexican shredded cheese
- Whole wheat tortillas , fajita size
For enchilada sauce
Over medium heat, add butter, onion, garlic and green chiles. Saute for 2-3 minutes, until onions are softened.
Season with chili powder and cumin, plus salt + pepper, to taste.
Sprinkle with flour. Allow to cook for 1 minute, forming a paste.
Slowly pour in heavy cream, whisking. Now add chicken stock. If sauce is still super thick, add more chicken stock.
Add 1 cup of cheese.
For the enchiladas:
Preheat oven to 400º
In a medium bowl, add shredded chicken. Add one cup of enchilada sauce and mix together. Taste to see if it needs more cumin or chili powder.
In a 9x13 pan, add a thin layer of enchilada sauce.
To roll, add one tortilla down in the pan. Fill with 1/4 cup chicken mixture. Roll in sauce. Repeat.
Top with remaining sauce and cheese.
Bake 20 minutes, or until golden brown.
Optional: Top with avocado and tomato slices/salsa.
My mom’s original recipe is a bit heavier, so I lightened it up A BIT. But there’s still heavy cream and cheese. All about moderation, right? Instead of drenching the enchiladas in sauce, I simply roll the tortillas in the sauce. I also use whole wheat tortillas and top with a quick avocado and tomato salad. Are you drooling yet?
What was your most requested birthday meal growing up? If you loved Chi-Chi’s, please let me know I’m not alone!