Authentic Green Chile Chicken Enchiladas with a Twist

It’s time to break out the sombreros and put on your ponchos. These amazing authentic green chile chicken enchiladas will have your guests doing the Mexican hat dance with every delicious bite.

If you love Mexican food as much as we do, you will love this recipe because it does not disappoint. It comes with rave reviews every time I make it for my family and our guests. Let’s dig into the details so you can enjoy the goodness, too.

This post is all about authentic green chile chicken enchiladas. It contains affiliate links, meaning, I might receive a small commission, but at no cost to you.

What is the TWIST all about?

If you are wondering what the twist is all about, this amazing chicken enchilada recipe does not require the tortillas to be dipped in a red, green, or white sauce. Instead, they are briefly pan-fried and then stuffed with the most amazing white chicken chile sauce.

How to Make Authentic Chicken Enchiladas

Green Chile Chicken Enchiladas Ingredients

I tripled this recipe when I made it for about 8 people.
Here’s what you will need:

• 3/4 Cup Cooked Shredded Chicken Breast (or 2 chicken breasts)
• 1 Small Onion, Chopped
• 1 Small Can Diced Green Chiles
• 2 Tablespoons Butter (for sautéing the onions)
• 3 Oz Cream Cheese (cut into pieces)
• 1/4 Cup Avocado Oil (for softening the corn tortillas)
• Corn Tortillas (4-6)
• 1/3 Cup Milk (for brushing over the corn tortillas)
• 1 Cup Shredded Monterey Jack Cheese

Chicken Enchiladas Instructions

Bake at 375° for 15-20 minutes or until thoroughly heated and the cheese is melted and slightly golden.

Shred Chicken breast. Sautee onion and green chiles in a pan with butter until softened. Add cream cheese pieces and melt on top of the onions and green chile combo. Add shredded chicken and mix well. Cook on the stovetop for a few minutes until the chicken white sauce is well heated and bubbling. Turn off the burner.

In another saucepan, add avocado oil and heat for about 30 seconds. Place one corn tortilla in the oil at a time, for about 30 seconds on each side, or until it turns a slight golden color, and flip to the other side. You want to cook them slightly so they don’t tear easily when folding in the chicken mixture.

After sautéing a tortilla, scoop in a generous amount of the chicken mixture. It depends on how “stuffed” you want them to be. I use a soup spoon and scoop a generous amount inside each tortilla. (Tip– scoop in the chicken mixture while the tortillas are still warm they won’t crack. In other words, soften them in oil and stuff right after.)

Spray a casserole dish or cookie sheet with cooking spray to prevent sticking, and place the authentic chicken enchiladas on the inside.

Use a silicone brush and coat the top of each green chile chicken enchilada with milk. Add shredded monterey jack cheese on top of each enchilada.

Bake at 375° for 15-20 minutes or until thoroughly heated and the cheese is melted and slightly golden.

Helpful Tips for Making Authentic Chicken Enchiladas with White Sauce

• If you are asking yourself if you should use corn or soft tortillas, the answer is, yes. You can use either one for this enchilada recipe. If you want to go with a more authentic enchilada flavor, I’d recommend using corn tortillas.
• Be careful that you don’t over-fry the tortillas, you want them soft and easy to fold, not crispy.
• The best cheese for chicken enchiladas is monterey jack cheese or a Mexican blend.
• Wondering what to serve with this amazing chicken enchilada recipe? Some great sidekicks that we prefer are homemade refried beans, Mexican rice, a bed of lettuce with salsa on top, guacamole, and a festive mocktail to top it off.
• This is a great make-ahead-of-time Mexican recipe. You can prepare the chicken enchiladas as the recipe describes and cover them with foil until you are ready to bake them in the oven. They can last up to 24 hours in the fridge before baking.
• You can easily freeze these white chicken enchiladas for a few months at a time. Bake accordingly, cool to room temperature, and place in a freezer bag or container until you are ready for your next fiesta.

Other Posts You Might want to Check Out

Fiesta Style Mexican Refried Pinto Beans Recipe

Sweet Orange and Lime Mocktail Recipe

Favorite No Bake Oreo Truffles with Cream Cheese Recipe

Conclusion

This is the best enchilada recipe that my family and I have ever tasted, in our humble opinion. I hope you love it as much as my family and I do! You can make them any time of the year, so no need to wait for Cinco de Mayo to loop back around. Feel free to curb your Mexican food cravings by making these authentic green chile chicken enchiladas, all throughout the year. Blessings! 🤍