Green Chile Chicken Enchiladas

Written By Jennifer Bell

Creamy, cheesy, comforting, and simple enough for a weeknight. These green chile chicken enchiladas are one of those meals that feel cozy without requiring a lot of hands-on time.

Ingredients

For the chicken

  • 5 frozen chicken breasts

  • 1 can diced green chiles

  • 1 cup shredded mozzarella cheese, plus additional mozzarella for topping

  • 8 flour tortillas

For the green chile sauce

  • About 1 1/2 cups chicken broth reserved from the slow cooker
    or store-bought chicken broth

  • 1 can diced green chiles

  • 2 tablespoons flour

  • 1 teaspoon cumin

Instructions

  1. Place the frozen chicken breasts in a slow cooker and top with 1 can of green chiles.

  2. Cover and cook on LOW for 8 hours, or until the chicken is fully cooked and easily shreds.

  3. Remove the chicken from the slow cooker, reserving the broth.

  4. Shred the chicken. I love using my KitchenAid mixer for this—it makes quick work of it.

  5. Stir 1 cup shredded mozzarella into the warm shredded chicken. Save the remaining cheese for topping the enchiladas.

  6. Heat oven to 350°F.

  7. Place one flour tortilla on your work surface. Using a teaspoon-sized scoop, add 3 scoops of chicken filling down the center.

  8. Roll the tortilla and place seam-side down in a baking dish. Repeat with all 8 tortillas.

  9. Sprinkle any remaining shredded chicken over the top of the rolled enchiladas.

Make the Sauce

  1. Measure about 1 1/2 cups of the reserved chicken broth from the slow cooker into a saucepan. If you don't have enough, supplement with store-bought chicken broth.

  2. Add:

  • 1 can diced green chiles

  • 2 tablespoons flour

  • 1 teaspoon cumin

  1. Bring to a medium boil, whisking continuously.

  2. Continue cooking and whisking for about 3 minutes, or until the sauce has thickened.

  3. Pour the sauce evenly over the enchiladas.

  4. Sprinkle generously with the remaining mozzarella cheese.

Bake

  1. Cover the baking dish with foil and bake for 25 minutes.

  2. Remove the foil and bake for another 5–10 minutes, until the cheese is melted and bubbly.

Salt Note

If you're making these ahead, assemble the enchiladas and sauce earlier in the day, cover, and refrigerate. Add the cheese on top before baking and give them a few extra minutes in the oven if they're going in cold.

They're also the kind of meal that travels beautifully when you're taking dinner to someone else.

Jennifer Bell
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