These Green Chile Chicken Enchiladas are rolled up bundles of cheesy goodness. Perfect for your next fiesta!
Around here, we love some Mexican food. Typically, we'll indulge in a Mexican meal at least once a week. One of our favorites is chicken enchiladas. I’ve literally been making this dish for years, and it’s still delicious every single time. I can definitely say that this recipe is tried and true! Here's what you'll need to get started!
Enchiladas
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup shredded medium cheddar cheese
- 1/2 cup diced onion (or not if you have an aversion to onions!)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 8 burrito size flour tortillas
Sauce
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup chicken broth
- 1 cup sour cream
- 4 oz. can chopped green chiles (undrained)
- 1/2 tsp paprika
Topping
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup shredded medium cheddar cheese
- chopped cilantro for garnish
Preheat your oven to 350 degrees. Grab a 9×13 pan or dish, and spray it lightly with cooking spray. Now, we'll mix together the filling. In a medium size bowl, stir together the chicken, 1/2 cup Monterey jack, 1/2 cup medium cheddar, 1 cup sour cream, diced onion, cumin, chili powder, and salt. Once it's all nicely combined, it's time to start assembling the enchiladas. We are shooting for 8 here, so spoon about 1/8 of the mixture down one side of a tortilla. Then, carefully roll it up and place it seam side down in the baking dish. Repeat 7 times. We'll make the sauce next, so start by melting the butter in a saucepan over medium heat. Once it's melted, whisk in the flour. Slowly add the chicken broth, whisking away until everything is nice and smooth. Keep on stirring until the sauce begins to thicken up. After it has thickened, turn the heat to low, and add the green chiles, 1 cup sour cream, and paprika. Stir until the sauce is heated through, then pour over the enchiladas. Top with the remaining cheese, and bake for about 30 minutes or until everything is melted and bubbly. When they're out of the oven, garnish with chopped cilantro if you wish, and dig in!
Did I mention a dollop of sour cream is the perfect finishing touch? These enchiladas are great with rice, black beans, or chips and guac. They also make tasty leftovers the next day. I hope you enjoy this fiesta on a plate!
Green Chile Chicken Enchiladas
These Green Chile Chicken Enchiladas are rolled up bundles of cheesy goodness. Perfect for your next fiesta!
Ingredients
Enchiladas
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1/2 cup shredded Monterrey jack cheese
- 1/2 cup shredded medium cheddar cheese
- 1/2 cup diced onion (omit if you don't like onions!)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 8 burrito size flour tortillas
Sauce
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup chicken broth
- 1 cup sour cream
- 4 oz. can chopped green chiles
- 1/2 tsp paprika
Topping
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup shredded medium cheddar cheese
- chopped cilantro for garnish
Instructions
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Preheat your oven to 350 degrees. Lightly spray a 9x13 pan or dish with cooking spray.
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In a medium size bowl, stir together the chicken, 1/2 cup Monterey jack, 1/2 cup medium cheddar, 1 cup sour cream, diced onion, cumin, chili powder, and salt.
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Spoon about 1/8 of the mixture down one side of a tortilla. Carefully roll it up, and place it seam side down in the baking dish. Repeat 7 times.
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Melt the butter in a saucepan over medium heat. Once it's melted, whisk in the flour.
-
Slowly add the chicken broth, whisking until smooth. Stir until the sauce begins to thicken up.
-
Once it has thickened, turn the heat to low, and add the green chiles, 1 cup sour cream, and paprika. Stir until the sauce is heated through, then pour over the enchiladas.
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Top with the remaining cheese, and bake for about 30 minutes or until everything is melted and bubbly.
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Garnish with chopped cilantro.