Alfredo Green Chile Chicken Enchiladas

5 from 2 votes

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

Cook Time 3 25

Total Time 3 45

Servings 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