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Green Chile Chicken Enchiladas

Succulent chicken and LA VICTORIA® Fire Roasted Diced Green Chiles are the foundation for the cheesy goodness of this fabulously delicious green chile chicken enchilada classic.

15 Minutes
30 Minutes
45 Minutes


  • 2 tablespoons olive oil
  • 1 sweet yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons cumin, ground
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock, low-sodium
  • 1 store-bought rotisserie chicken, shredded
  • 1/2 cup LA VICTORIA® Fire Roasted Diced Green Chiles
  • 2 cups LA VICTORIA® Green Taco Sauce
  • 12 large corn tortillas
  • 12 ounces Monterey Jack cheese part-skim or low fat, shredded
  • Salt and pepper
  • 1/3 cup freshly chopped cilantro


  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add onion and cook until softened and caramelized, about 10 minutes.
  3. Add garlic and cook 1 minute.
  4. Stir in cumin and flour and cook, stirring, 1 more minute.
  5. Gradually pour in stock, stirring constantly.
  6. Bring to a simmer, stirring to make sure the flour doesn’t stick to bottom of pan; liquid will thicken.
  7. Fold in shredded chicken, diced chilies and cilantro; season well with salt and pepper.
  8. Preheat oven to 350°F. Pour ½ cup of LA VICTORIA® Green Taco Sauce onto bottom of a 9”x13” pan and distribute evenly.
  9. Dip a tortilla into the LA VICTORIA® Green Taco Sauce and place on a cutting board.
  10. Put a big scoop of the chicken mixture in center, sprinkle with a little of cheese and roll tortilla like a cigar to enclose filling.
  11. Use a spatula to place tortilla seam side down in baking dish.
  12. Fill rest of tortillas and place into baking dish.
  13. Pour remaining LA VICTORIA® Green Taco Sauce over top and sprinkle with remaining cheese.
  14. Bake uncovered for 30 minutes or until bubbly and cracked on top.