Easy Green Chile Chicken Enchiladas — A Taste of the Southwest from My Farmhouse Kitchen

Savor the flavor of the Southwest with this easy Green Chile Chicken Enchiladas recipe. A creamy, cheesy farmhouse favorite that’s perfect for family dinners or cozy weekend suppers.

There’s something comforting about the smell of green chiles simmering in the kitchen—it feels like warmth itself. This Easy Green Chile Chicken Enchiladas recipe has become a favorite. It’s creamy, flavorful, and layered with tender chicken, mild green chiles, and melted cheese—simple ingredients that bring a touch of the Southwest right to our farmhouse table. Whether you’re feeding family or friends, this dish feels like home with every bite.

Want to cook along with me?
Watch my YouTube video, “Easy Green Chile Chicken Enchiladas — A Taste of the Southwest from My Farmhouse Kitchen,” where I walk you through each step from boiling the chicken to pulling that golden, cheesy dish out of the oven.
Watch it here on YouTube →Pumpkins Have Arrived! Fall Porch, Chicken Enchiladas and Big News

Easy Green Chile Chicken Enchiladas — A Taste of the Southwest from My Farmhouse Kitchen

Ingredients

• 12 (6-inch) corn tortillas

• 1¼ lb. boneless, skinless chicken breasts, cooked and shredded

• 12 oz. shredded Monterey Jack cheese (about 3 cups)

• ¾ cup minced onion

• ¼ cup butter

• ¼ cup flour

• 1 (14.5-oz.) can reduced-sodium chicken broth

• 1 cup sour cream

• 1 (4-oz.) can diced green chiles, drained

• ¼ cup chopped green onion, for garnish

• ¼ cup chopped fresh cilantro, for garnish

• Paprika and red chile pepper slices, for garnish

• 2 Tbsp. oil, for softening tortillas

Instructions

1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish.

2. Soften the tortillas: Heat oil in a skillet over medium-high heat. Warm each tortilla for about 5 seconds per side, just until softened. Transfer to paper towels and cover with foil to keep warm.

3. Make the filling: In a large bowl, combine shredded chicken, 2½ cups of the cheese, and minced onion. Divide the filling evenly among the tortillas, roll them up, and place seam-side down in the prepared baking dish.

4. Prepare the sauce: In a small saucepan, melt butter over medium heat. Whisk in flour until bubbling, then gradually whisk in chicken broth. Cook until thickened and bubbling. Stir in sour cream and green chiles, heating through but not boiling. Pour this creamy sauce evenly over the enchiladas.
   Tip: You can cover and refrigerate at this point for up to one day. Let stand at room temperature for 30 minutes before baking.

5. Bake: Bake uncovered for about 20 minutes, or until heated through. Sprinkle the remaining ½ cup cheese over the top and bake a few minutes longer, until melted and bubbly.

6. Garnish & Serve: Top with chopped green onion, cilantro, a sprinkle of paprika, and a few red chile slices for color. Serve warm and enjoy!

Step 1: Boil the Chicken

I start by simmering the chicken until it’s tender and easy to shred. The kitchen fills with that familiar, homey aroma — the best kind of beginning for comfort food.

Step 2: Shred the Chicken

Once it’s cool enough to handle, I pull the chicken apart with two forks. This simple step gives the enchiladas that hearty texture that makes each bite so satisfying.

Step 3: Mix Chicken and Cheese

Here comes the good part — mixing the shredded chicken with Monterey Jack cheese and also mix in some onion if you want. I am not a fan of sharp onion so I omit that ingredient. 

Step 4: Fill and Roll the Tortillas

I fill each warm tortilla with a scoop of the mixture, roll it up snug, and tuck it seam-side down into the baking dish. It’s a bit of a rhythm — roll, tuck, repeat.

Step 5: Make the Sauce

A simple roux of butter and flour turns into a creamy dream once the broth, sour cream, and green chiles go in. The sauce ties everything together with just a hint of spice.

Step 6: Pour the Sauce Over the Enchiladas 

This is the best part — the rich sauce cascading over the enchiladas, ready for the oven.

Step 7: Add Cheese & Bake

After baking, I added cheese as a topping and then put back into the oven for about 5 minutes to melt the cheese.

Step 8: Serve Hot & Bubbly

And there it is — creamy, cheesy, and just a little spicy. The kind of meal that feels like home no matter where you are.

I actually took these enchiladas to my son and daughter in law's house for dinner. They made the sides, Spanish rice, chips and queso. It was all so good!

🤍 If you enjoyed this recipe, you might like my other farmhouse cooking videos on YouTube!

https://www.youtube.com/@ourprairiefarmhouse8987

These creamy, cheesy Green Chile Chicken Enchiladas are a true comfort meal — simple to make, full of flavor, and always a favorite around here. From the tender shredded chicken to the bubbling green chile sauce, it’s one of those dishes that never fails to bring everyone to the table.

You can watch me make this recipe step-by-step in my YouTube video here: YouTube

Be sure to Pin this blog post as well. 

Thank you so much for stopping by Our Prairie Farmhouse. I hope this recipe finds a spot at your table and becomes a new favorite in your home, too. 🤍

Tammie ~