Alfredo Green Chile Chicken Enchiladas - Spicy green chile pulled chicken and a creamy white alfredo sauce are a DREAMY combo in these cozy, cheesy green chile chicken enchiladas! Use leftover chicken for MAXIMUM ease.
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5 from 1 vote

Alfredo Green Chile Chicken Enchiladas

Spicy green chile pulled chicken and a creamy white alfredo sauce are a DREAMY combo in these cozy, cheesy green chile chicken enchiladas! Use leftover chicken for MAXIMUM ease.
Prep Time 20 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Calories 416kcal

Ingredients

Green Chile Chicken

  • 2 lbs boneless skinless chicken breasts
  • 2 cans (4 oz) green chiles, undrained
  • 1 medium onion, finely diced
  • 3 cloves garlic
  • 1/2 cup chicken broth

Alfredo Sauce

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup half and half
  • 1/2 cup milk
  • 1/3 cup grated Parmesan cheese
  • 1 can (4 oz) green chiles, drained
  • Salt and pepper to taste

Enchiladas

  • 8 medium flour tortillas
  • Prepared green chile chicken
  • Prepared alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons minced fresh parsley

Instructions

Green Chile Chicken

  • Place all green chile chicken ingredients in a slow cooker OR an instant pot. If using slow cooker, cook chicken on low 3-4 hours then shred chicken using 2 forks. If using instant pot, cook chicken on high pressure 12 minutes, then let release steam naturally 5 minutes. Shred chicken using 2 forks, keep warm, and set aside.

Alfredo Sauce

  • In a medium saucepan over medium heat, melt butter then add garlic and saute until fragrant, about 1 minute. Whisk in flour until smooth and cook until a light golden brown.
  • Slowly whisk in half in half and milk and bring sauce to a low simmer over medium heat until slightly thickened. Remove from heat and add Parmesan, chiles, and salt and pepper to taste.

Enchiladas

  • Fill flour tortillas with green chile chicken and roll up. Place in a greased 9x13 pan.
  • Pour alfredo sauce over enchiladas and top with mozzarella cheese. Bake enchiladas at 375F 20-25 minutes until sauce is bubbly and cheese is lightly browned. Sprinkle with fresh parsley. Let cool 5 minutes then serve hot. Enjoy!

Nutrition

Serving: 1enchilada | Calories: 416kcal | Carbohydrates: 19.6g | Protein: 40.8g | Fat: 18.8g | Saturated Fat: 8.5g | Cholesterol: 130mg | Sodium: 486mg | Potassium: 417mg | Fiber: 1.9g | Sugar: 3g | Calcium: 192mg | Iron: 2mg