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CREAMY GREEN CHILE CHICKEN ENCHILADASIf you haven’t had these green chile chicken enchiladas, you are missing out! The easy from-scratch white sauce makes them over the top!INGREDIENTS- Chopped chicken - Green chiles - Cream cheese - White or black beans - Fresh cilantro - Fresh lime juice - Butter - Chopped onion - Flour - Low-sodium chicken broth - Milk INSTRUCTIONSSTEP 1In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside. STEP 2For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent. STEP 3Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. STEP 4Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. SWIPE UP TO GET THIS DELICIOUS RECIPE!SWIPE UP TO GET THIS DELICIOUS RECIPE!SWIPE UP TO GET THIS DELICIOUS RECIPE!StoriesMoreThis Green Chile Chicken Enchilada Soup is a simple, healthy and delicious soup that is perfect for busy weeknights. It’s creamy, hearty, full of flavor and sure to become a new family favorite. This Green Chile Chicken Enchilada Soup recipe is basically what would happen if you married our popular White Chicken Chili with chicken enchiladas - total soup perfection. The addition of green chiles and
green enchilada sauce gives the soup a tangy and spicy Southwestern flare and the cream cheese keeps things extra luscious. For a time-saving slow cooking hack, we like to use leftover or rotisserie chicken. And considering there isn’t any chopping involved, you can have this ready with minimal effort and prep. Top with your favorite ingredients and get ready to chow down. This recipe works great in the slow cooker or on the stovetop, both methods work great! Top this soup with anything you might put on top of an
enchilada, including:
 How to Make Green Chile Chicken Enchilada Soup
On the Stovetop
Frequently Asked QuestionsCan I use fresh or frozen chicken breast instead of cooked chicken? Yup, just plan on a longer cooking time. Instead of cooking on medium or high heat for 2-3 hours, cook on high for 3-4 hours or low for about 6 hours, or until the chicken is cooked. You may also want to wait to add the beans until about 1 hour before the soup has finished so that they don’t get too mushy. Can I cook this soup in an Instant Pot? Yes! Set your Instant Pot to “Saute Medium” and add all of your ingredients. Heat until warm, then serve with your favorite ingredients. Easy peasy! Can I freeze this soup? Absolutely! You can freeze completely cooled soup for up to 3 months. To thaw, just transfer to the fridge overnight. Storing and Reheating
And if you love Easy Chicken Recipes, be sure to try Crockpot Chicken Pot Pie, Mississippi Chicken, and Red Chicken Enchiladas. So easy and delicious! Green Chile Chicken Enchilada Soup RecipeThis Green Chile Chicken Enchilada Soup is a simple, healthy and delicious soup that is perfect for busy weeknights. It’s creamy, hearty, full of flavor and sure to become a new family favorite. Course Soup Cuisine American Prep Time 10 minutes Cook Time 3 hours Total Time 3 hours 10 minutes Servings 8 people Calories 241kcal
Optional Toppings
Stovetop Instructions
Calories: 241kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 734mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 1mg More easy soup recipes that we love!
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!! This slow cooker Green Chile Enchilada Soup is a blend of two of our favorites - White Chicken Chili and Chicken Enchiladas. It's hearty, flavorful and so simple. Reader InteractionsWhat is the secret to good enchiladas?The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
Should I bake my enchiladas covered or uncovered?Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.
How do you make enchiladas crispy and not soggy?To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.
Do you cover enchiladas with foil before baking?Cover with foil, non-stick dull side facing the food. Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
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Easy green chile chicken enchiladas with cream of chicken soup
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