Name: Green Chili Chicken Enchiladas with Cheese Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken breast; 1 cup canned green chilies, diced; 8 small flour tortillas; 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 teaspoon garlic powder; ½ teaspoon ground cumin; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

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Hey y'all! If you're craving a hearty dinner with a zesty kick and gooey cheese in every bite, this Green Chili Chicken Enchiladas with Cheese Sauce recipe is exactly what you need. It's the ultimate comfort food—creamy, cheesy, and loaded with tender chicken and vibrant green chilis. Whether you’re planning a family dinner, meal prepping for the week, or feeding a crowd at potluck, these enchiladas are always a crowd-pleaser. Let’s get cooking!

Why You’ll Love This Green Chili Chicken Enchiladas with Cheese Sauce

Quick to make—ready in under an hour, perfect for busy weeknights.
Super creamy texture with a rich, homemade cheese sauce.

Customizable spice level to suit every palate.
Perfect for leftovers—just as tasty the next day!
A guaranteed hit with both kids and adults alike.

Ingredients for Green Chili Chicken Enchiladas with Cheese Sauce

3 cups cooked shredded chicken (rotisserie chicken works great)
2 cans (4 oz each) diced green chilis, drained
8 large flour tortillas

2 cups shredded Monterey Jack cheese (divided)
1 cup shredded sharp cheddar cheese
2 tablespoons unsalted butter

2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon garlic powder

1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt (or to taste)

¼ teaspoon black pepper
Fresh cilantro and sliced green onions for garnish (optional)

How to Make Green Chili Chicken Enchiladas with Cheese Sauce

Step 1: Prepare the Enchilada Filling

In a large mixing bowl, combine shredded chicken, diced green chilis, 1 cup of Monterey Jack cheese, garlic powder, onion powder, cumin, and a pinch of salt and pepper.

Toss until all ingredients are evenly mixed and set aside.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan, melt butter over medium heat.
Whisk in the flour, stirring constantly for about 1 minute until bubbly but not browned.

Slowly pour in the milk, whisking continuously to avoid lumps.
Continue cooking and stirring for 3-4 minutes until the sauce thickens.
Remove from heat and stir in the remaining Monterey Jack and all the cheddar cheese until melted and smooth. Season with a bit more salt and pepper to taste.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spoon about ⅓ cup of the chicken filling onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared dish.
Repeat with remaining tortillas and filling.

Step 4: Top and Bake

Pour the warm cheese sauce evenly over the rolled enchiladas.
Bake uncovered for 25-30 minutes, or until bubbly and lightly golden on top.
Let rest for 5 minutes before serving. Garnish with cilantro and green onions if desired.

Notes for Perfect Green Chili Chicken Enchiladas with Cheese Sauce

For an extra kick, try adding a minced jalapeño to the filling. Need help prepping chilis? Check out this guide to chilis.
Make it ahead: Assemble and store in the fridge a day before, then bake when ready to serve.
If using corn tortillas, warm them slightly to prevent cracking during rolling.

Variations on Green Chili Chicken Enchiladas with Cheese Sauce

Vegetarian: Swap chicken for sautéed bell peppers, onions, and mushrooms.
Low-Carb: Use low-carb tortillas and add spinach to the filling.
Spicy: Mix in chopped pickled jalapeños or a dash of hot sauce to the cheese sauce.

Required Equipment for Green Chili Chicken Enchiladas with Cheese Sauce

9x13-inch baking dish
Medium saucepan
Whisk

Large mixing bowl
Measuring cups and spoons

Storage Instructions

Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave or covered in a 350°F (175°C) oven until warmed through.
Freeze unbaked enchiladas (without sauce) for up to 2 months; add sauce and bake from frozen, adding 10-15 minutes to baking time.

Serving Recommendations for Green Chili Chicken Enchiladas with Cheese Sauce

Pair with Mexican rice, refried beans, or a simple green salad.

Top with diced avocado, sour cream, and extra fresh cilantro for brightness.
Enjoy with a citrusy margarita or iced tea for a festive meal.

Pro Tips for the Best Green Chili Chicken Enchiladas with Cheese Sauce

For ultra-creamy sauce, use freshly shredded cheese (pre-shredded can be less melty). Learn more about cheese melting here.

Don’t overfill tortillas to prevent them from bursting open during baking.
Let enchiladas rest for a few minutes after baking to set the sauce and make serving easy.