Green Chile Chicken Enchiladas

“These are so easy. Serve with refried beans, spanish rice and a salad for a true Tex-Mex meal.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a medium-size saucepan, heat the oil over medium-high heat.
  3. Saute the onion and garlic in oil.
  4. Add flour and cook for 1 minute.
  5. Add the chile, chicken broth, and shredded chicken; simmer uncovered for 5 minutes.
  6. Mix the cornstarch and about 1/4 cup cold water until smooth.
  7. Add to chile/chicken mixture and cook 2 more minutes.
  8. While preparing the chile/chicken mixture, cut tortillas into strips.
  9. Place the tortilla strips on a cookie sheet, place in preheated oven until warm.
  10. Spray an 8 x 11 inch glass baking pan with non-stick cooking spray.
  11. Place one cup of chile/chicken sauce on bottom of pan.
  12. Top with one-third of the tortilla strips.
  13. Repeat 2 more layers of sauce and tortilla strips.
  14. Top with remaining sauce and grated cheese.
  15. Bake in oven for 15 to 20 minutes or until cheese melts.
  16. Serve immediately.

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