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Green Chile Chicken Enchiladas

New Mexican style green chile chicken enchiladas with a handmade green chile sauce, corn tortillas, tender seasoned chicken, and lots of melted cheese. 

Course Main Course
Cuisine Mexican
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 2 tbsp flour
  • 1.5 cups chicken broth
  • 1 cup diced green chile chopped
  • 1.5 tsp ground cumin divided
  • 1 lb chicken breast boneless, skinless
  • salt and pepper to taste
  • 1/2 tsp oregano
  • 12 corn tortillas
  • 2 cups cheddar cheese shredded

Instructions

  1. Preheat the oven to 350 degrees.  Lightly grease a 9 x 13 baking dish. 

  2. Add olive oil to a pot over medium heat.  Add in onions and saute 4 minutes.  Add in garlic and saute an additional 1 minute.  Sprinkle in flour and stir well.  

  3. Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste.   Blend, if desired

  4. Bring a medium pot of water to a boil.  Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.  

  5. Remove chicken from the pot, shred with two forks, and transfer to a bowl.  Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well. 

  6. Warm tortillas up in the microwave for 30 - 60 seconds, until pliable.   Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese.  Roll up and place seam side down in the baking sheet.  Repeat with remaining tortillas. 

  7. Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences).  Top with remaining shredded cheese. 

  8. Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.