Can I make chicken chile enchiladas ahead of time?

Yes, you can assemble the enchiladas up to a day ahead and keep them covered in the refrigerator. Wait to add the sauce and cheese until just before baking so the tortillas don’t absorb too much moisture and turn soft.

Why did my enchiladas come out watery?

This usually happens if the sauce was too thick going into the oven or if the tortillas weren’t toasted first. The sauce should look slightly loose before baking, and the tortillas need that quick toast to slow down how much liquid they absorb.

Can I use flour tortillas instead of corn?

You can, but the texture will be very different. Flour tortillas make the dish softer and heavier, more like a casserole, while corn tortillas keep the enchiladas structured and give them a stronger flavor.

Are chicken chile enchiladas supposed to be spicy?

These are meant to be mild with a gentle warmth from the green chiles and pepper jack cheese. If yours taste spicy, it’s usually from using hotter chiles or adding extra cayenne, which can easily overpower the sauce.

Ultimate Chicken Chile Enchiladas

Description

Creamy chicken chile enchiladas made with toasted corn tortillas, a smooth green chile sauce, and melted pepper jack cheese for a dependable Tex-Mex comfort dinner.

Ingredients

Scale

12 6-inch corn tortillas
1/2 Tbsp cooking oil
1 lb boneless skinless chicken breast
1/2 cup sour cream
8 oz pepper jack cheese, shredded and divided
2 green onions, sliced
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp salt
2 cans (4 oz each) diced green chiles
2 Tbsp cooking oil
2 Tbsp all-purpose flour
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1 cup water
1/2 tsp salt

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Instructions

Toast corn tortillas in a dry skillet over medium-high heat until lightly browned on both sides and keep covered.
Cook chicken breast in oil over medium heat until cooked through, then let cool and finely dice.
Blend diced green chiles until smooth.
Cook oil, flour, cumin, garlic powder, and onion powder until bubbling, then whisk in water and green chile puree and simmer briefly.
Stir sour cream, half the cheese, green onions, spices, and diced chicken until combined.
Fill tortillas with chicken mixture, roll, and place seam-side down in a baking dish.
Pour green chile sauce over enchiladas, top with remaining cheese, and bake until bubbling.

Notes

Flour tortillas can be used but will create a softer texture.
Pre-cooked chicken can be substituted; use about 2 cups, finely chopped.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 enchiladas
Calories: 452
Sugar: 4
Sodium: 885
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 29
Fiber: 4
Protein: 30
Cholesterol: 110