Chicken Enchilada Sauce with Green Chili Sauce
Chicken Enchilada Sauce with Green Chili Sauce! These enchiladas have been a staple in my house for years. My extended family makes them too and it’s always fun to try their versions of these enchiladas because they always taste slightly different than mine. Some of them boil and shred their chicken which makes them creamy and delicious. Like little pillows of joy. Some stuff a lot of filling into 1 tortilla, some only add a little filling and roll them small with the ends un-tucked. They are all delicious variations and I love how they represent each person who makes them.
I usually do a small dice on raw chicken breast and saute that in olive oil with salt and pepper until it’s golden brown then I add chilies and cream cheese. I personally like the texture of the chopped chicken versus the shredded but I believe my husband likes the shredded. So I’ve included both variations in this post.
To have a chunkier filling:
Dice up 3 medium to large chicken breast (about 1 1/2 pounds) into about 1/2 inch cubes and cook over medium high heat with 2 Tablespoons olive oil and a dash of salt and pepper. Cook until golden brown.
Add about 1/4 cup diced fire roasted green chili peppers or a small 4 oz. can of diced fire roasted green chili peppers.
Add 1 8 ounce package of cream cheese.
Stir over medium heat until the cheese melts and the mixture is all combined and creamy.
Place about 1/4 cup Chicken and cheese mixture into the center of each tortilla and fold ends in then roll. (or you can keep them open if that’s your style) Should make about 8 enchiladas.
Pour about 1/4 cup Green Chili Enchilada Sauce on the bottom of a 9 x 13 baking dish. Place the rolled tortillas in the baking dish and then top with 1 1/2 cups to 2 1/4 cups sauce. (also depends how saucy you want your enchiladas)
Bake at 350 F. for 30 minutes. After about 20 minutes pull pan out and add about 1 cup of cheddar or Mexican blend cheese on top of enchiladas. Return to oven and continue baking 10 minutes and cheese should be nice and melted.
For a Smoother filling:
Boil some water in a pot and add 1 teaspoon salt. Boil 3 medium to large chicken breast for roughly 20-25 minutes then remove, let cool slightly, then shred chicken breast.
Add to a pan and combine with about 1/4 cup diced fire roasted green chili peppers or a small 4 oz. can of diced fire roasted green chili peppers.
Add 1 8 ounce package of cream cheese.
Stir over medium heat until the cheese melts and the mixture is all combined and creamy.
Place about 1/4 cup Chicken and cheese mixture into the center of each tortilla and fold ends in then roll. (or you can keep them open if that’s your style) Should make about 8 enchiladas.
Pour about 1/4 cup Green Chili Enchilada Sauce on the bottom of a 9 x 13 baking dish. Place the rolled tortillas in baking dish and then top with 1 1/2 cups to 2 1/4 cups sauce. (also depends how saucy you want your enchiladas)
Bake at 350 F. for 30 minutes. After about 20 minutes pull pan out and add about 1 cup of cheddar or Mexican blend cheese on top of enchiladas. Return to oven and continue baking 10 minutes and cheese should be nice and melted.
Top with guacamole, fresh pico de gallo, salsa, sour cream, black olives, pickled jalapenos….whatever you want!
Full recipe below.
Chicken Enchiladas with Green Chili Sauce
Ingredients
- 3 Medium to Large (about 1 1/2 pounds) Chicken breasts Diced into 1/2 inch cubes and sauteed over medium high heat with 2 Tablespoons Olive oil and Salt and pepper until cooked. OR boiled and shredded.
- 1/4 cup Diced fire roasted chili peppers or 4 oz. canned fire roasted chili peppers
- 1 8 ounce Package of cream cheese
- 2 1/2 cups Green chili enchilada sauce
- 8 regular Flour tortillas
- 1 cup Mexican blend cheese
Instructions
- Preheat oven to 350 F. Cook chicken breast by either dicing and cooking in a pan (for chunkier filling) or boiling chicken for 20-25 minutes then shred for smoother filling. In a pan add diced fire roasted green chili peppers and cream cheese. stir over medium heat until the cheese melts and the mixture is all combined and creamy. Place about 1/4 cup Chicken and cheese mixture into the center of each tortilla and fold ends in then roll. (or you can keep them open if that's your style) Should make about 8 enchiladas. Pour about 1/4 cup Green Chili Enchilada Sauce on the bottom of a 9 x 13 baking dish. Place the rolled tortillas in the baking dish and then top with 1 1/2 cups to 2 1/4 cups sauce. (depends how saucy you want your enchiladas) Bake for 30 minutes. After about 20 minutes pull pan out and add about 1 cup of cheddar or Mexican blend cheese on top of enchiladas. Return to oven and continue baking 10 minutes and cheese should be nice and melted.