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Flour Tortillas are generously stuffed with a scrumptious chicken, cheese, and green chile mixture and baked in a delicious creamy green enchilada sauce, topped off with more cheese, green onions, and cilantro. They’re my new favorite Chicken Enchilada!

I’ve been trying to create the perfect Creamy Chicken Green Chile Flour Tortilla Enchilada for years! (Yes Years! Some of the BEST years of my life…because I was eating enchilada’s! Come on.)

There have been many attempts made to recreate a delicious enchilada I had years ago. Including these Easy White Chicken Enchilada’s made with corn tortilla’s. They’re delicious…and I love them. But…

I have been looking for the perfect Chicken Enchilada made with Flour Tortilla’s. They are a completely different dining experience. I’m Happy to say…this is that recipe! It’s perfect! I use soft taco size tortilla’s, which are big enough to go from side to side in a 9 x 13 casserole dish.

They’re HUGE! I over stuff them with my creamy green chile chicken filling and add extra cheese! One enchilada is filling! You can always divide them in half…but this way you don’t look like a little piggy…cause you only need ONE! (“Need” and “Want” are two very different things. Wink, wink!)

Let’s get cooking! You’re gonna love how easy and scrumptious this recipe is! I promise!

How To Make Creamy Chicken Enchiladas with Green Chiles

First things first… What will you need to make this recipe?

Ingredients For Flour Chicken Enchilada’s

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 (10 ounce) can green enchilada sauce
• 1 (4 ounces) can diced green chilies
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream; or 1/2 cup sour cream
• 4 cups cooked chicken, cubed
• 8 Flour Tortillas, Soft Taco Size (8 inches)
• 4 Cups shredded Cheese, Cheddar Monterey blend
• 3 Tablespoon chopped green onion
• 2 Tablespoons chopped cilantro

How To Make Green Chile Enchilada Cream Sauce

In a large skillet, over medium heat, add 1/4 cup butter. Melt the butter. Whisk in 1/4 cup all-purpose flour. Stir until combined. Slowly add 1 and 1/2 cup chicken broth. Stir with whisk until smooth and mixture begins to thicken.

Add 2/3 of the can of green enchilada sauce, 1/2 of the can of green chilies, onion powder, garlic powder, salt and black pepper. Continue to stir until thickened. Mixture should resemble a thick gravy.

Add heavy cream, or sour cream. Sour cream will give the sauce a slight tang and make a thicker cream sauce. The heavy cream will make a richer, thin, sauce. Both are delicious. It’s about personal taste. So you do you! (Or what ever you have on hand! Make it easy!)

How To Make the Chicken and Green Chile Enchilada Filling

In a large bowl combine 4 cups of cubed chicken.

TIP: I love using Rotisserie Chicken in this recipe. You can’t beat the price of the big box store chickens. This enchilada recipe is a great way to use them. I purchase 5 at a time (Yes I look like a crazy chicken lady…but what’s new?!), just remove the meat and freeze it individual freezer bags. You can also make a wonderful broth out of the bones. It adds great flavor to casseroles and recipes that call for chicken broth.

Okay back to our recipe… Add 1 cup shredded cheese, 1/2 a (4 ounce) can diced green chile’s. 1/3 cup remaining enchilada sauce, and 1/2 cup of the cream sauce.

Mix all ingredients until well combined. This is a fantastic, easy chicken filling recipe.

Assembling Flour Tortilla Chicken Enchiladas

Preheat oven to 350 °F.

Place 8 soft taco flour tortillas on a paper plate and warm in the microwave for 40–50 seconds.

Place 1 cup of green chile sauce in the bottom of a 9 x 13 baking dish.

TIP: Gather the ingredients in one place to prepare to assemble the enchiladas. This will make it easier to quickly put everything together.

Place 1/4 cup shredded cheese down the center of each tortilla.

Add a heaping 1/2 cup of chicken filling on top of the shredded cheese, down the center of each tortilla.

Beginning at the edge of the tortilla close to you, fold the edge over the filling and gently pull it towards you until the edge of the tortilla is just covering the filling, then begin to roll the tortilla toward the other edge.

Lay each rolled enchilada “flap down” and push them close together…all snuggly!

Spoon the remaining green chile sauce over the top of the chicken enchilada’s. Sprinkle with remaining shredded cheese.

Top with chopped green onion and fresh cilantro!

Place in preheated 350° oven and bake for 40–45 minutes until cheese is melted and mixture is bubbling!

I like to leave it in until some of the cheese is lightly golden brown and crispy! Yum!

Remove from oven and let it set 5–10 minutes until the sauce has settled down and is no longer bubbling.

All that’s left is to dig in!

I’m almost (almost) embarrassed to say how many of these I’ve eaten over the last two months of recipe testing! Hey! It’s part of my job. A girl has to do what a girl has to do!

I love the flavors in these creamy cheesy enchiladas. From the tender chicken, to the luscious green chile sauce with loads of melted cheese. I top mine off with a big dollop of Sour Cream!

I serve these Creamy Green Chile Chicken Enchilada’s with a green salad, and a side of Cilantro Lime Rice, or Spanish Rice!

Other Favorite Chicken Casserole Recipes

• Classic Hot Chicken Chip Bake
• Mexican Chicken Dorito Casserole
• Slow Cooker Layered Chicken Enchilada Casserole
• Poppy seed Chicken Skillet Casserole
• Spinach Chicken Alfredo Roll-Ups
• Honey Sesame Chicken Crock Pot Meal from Make-Ahead Meal Mom

Happy Nesting Friends! Come back soon!

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