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Green Chili Chicken Enchiladas

Lori's Green Chili Chicken Enchiladas

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4


  • 1 pound Anaheim chilis about 6
  • 3 cups of the reserved broth from cooking chicken breasts
  • 1 cup chopped onion
  • 1 garlic chopped
  • 2 tablespoons flour
  • Salt
  • 3 cups cooked chicken breast meat shredded
  • 1 cup onion chopped
  • 2 medium cloves garlic minced
  • 4 tablespoons olive oil
  • 3/4 cup chopped cilantro
  • Salt
  • Pepper
  • 10 corn tortillas
  • 1 cup Monterrey Jack cheese shredded
  • 10 tablespoons sour cream
  • Oil spray for the baking dish


  • Move a rack to the top position in the oven and turn the oven on to broil.
  • Line a shallow roasting pan with tin foil and lay the chilis side by side on the foil.
  • Place the roasting pan on the top rack and broil the chilis until most of the skin is charred and blistered (about 4 minutes), then flip the chilis and char the other side.
  • Remove the pan from the oven and fold the foil over to create a closed pocket over the chilis. Crimp the sides and allow the chilis to steam in the foil pocket for 5-10 minutes. This step will finish cooking the chilis in their own steam and make it easier to peel off the skins.
  • While the chilis are steaming, heat a skillet over medium heat, add the olive oil, onion, garlic, and chicken. Stir well to incorporate and sauté just until the onions begin to soften and the mixture is fragrant. Add salt and fresh cracked pepper to taste. Then remove the pan from the stove and stir in the chopped cilantro.
  • Open the tin foil pocket and peel the skin off all the chilis and remove the stem caps. Leave the ribs and seeds for a mild hint of spice. The chilis will be quite warm, so be careful not to burn your fingers.
  • Drop the peeled chilis, onion, garlic and broth into a blender. Mix on low until the ingredients are blended into a smooth sauce. Add the flour and mix again until fully incorporated. Taste for salt and adjust as needed.
  • Preheat an oven to 400° F.
  • To assemble the enchiladas, place a tortilla on a flat surface, Drop a healthy tablespoon of sour cream on the edge of a tortilla. Using the back of the tablespoon, spread the sour cream evenly though the center only of the tortilla to the other edge. On the center path of the sour cream, evenly spread 2-3 tablespoons of the prepared chicken. Then roll the tortilla around the filling and place seam side down in a large baking dish that has been prepared with a little cooking spray.
  • Repeat until all tortillas and chicken have been used and the baking dish is full.
  • Pour the chili sauce evenly over the enchiladas and top with the shredded cheese.
  • Bake in the center rack for 15-20 minutes or until the sauce is bubbly and the cheese is fully melted and starting to caramelize.


I prefer to use raw tortillas. I toast them on a hot skillet and keep them in a tortilla warmer, so they stay warm and malleable. If using ready-made tortillas, you can warm them in a skillet in the same way or dip them in the enchilada sauce before assembling to make them more malleable.