Chicken Enchiladas // Step by Step ❤️

If you’re looking for a comforting Mexican-inspired dinner that’s packed with flavor and easy enough for a weeknight meal, this Creamy Green Chicken Tortilla Bake is a fantastic choice. Tender chicken, melted cheese, soft corn tortillas, and a creamy green chile sauce come together in one bubbling casserole that the whole family will love. It’s simple to prepare, incredibly satisfying, and perfect for anyone who enjoys bold flavors without spending hours in the kitchen. Give it a try and let us know how it turns out!

Ingredients

• 2 cups cooked chicken, shredded or diced
• 8 small corn tortillas
• 1 tablespoon vegetable oil
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded mild cheddar cheese
• 1/2 cup finely diced onion
• 1 can (4 oz) diced green chiles
• 1 cup sour cream
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions

Heat your oven to 375°F (190°C).

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly pour in the chicken broth while whisking continuously until smooth.

Add the sour cream, green chiles, garlic powder, cumin, oregano, and a pinch of salt and pepper. Stir until the sauce is smooth and heated through. Remove from heat.

Lightly brush both sides of the tortillas with vegetable oil. Warm them in a skillet for a few seconds per side until flexible.

Spread a thin layer of the green sauce on the bottom of a small baking dish.

In a bowl, combine the chicken, diced onion, and half of the Monterey Jack cheese. Mix well.

Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

Pour the remaining sauce evenly over the tortillas. Sprinkle the top with the remaining Monterey Jack cheese and all of the cheddar cheese.

Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and lightly golden.

Allow the casserole to rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes & Tips

• Rotisserie chicken works great and saves time.
• For extra heat, add a finely chopped jalapeño to the sauce.
• If you prefer a richer flavor, substitute part of the chicken broth with heavy cream.
• Serve with Mexican rice, black beans, or a fresh salad.
• Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully.

If you make this recipe, share your results and any creative variations in the comments. Happy cooking!