Creamy Green Chile Chicken Enchiladas
Creamy Green Chile Chicken Enchiladas filled with shredded chicken and cheese, then topped with a homemade green chile sour cream sauce. No canned soup needed!
Equipment
Ingredients
Enchilada Filling
- 1 ½ pounds Cooked Shredded Chicken
- 4 ounces Monterey Jack Cheese
- 4 ounces Cream Cheese
- 1 teaspoon Cumin
- 8 8" Flour Tortillas
For the Sauce
- 3 Tablespoon Butter
- 3 Tablespoon Flour
- 2 cup Chicken Broth
- 1 teaspoon Cumin
- ⅛ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- 7 ounces Green Chiles
- ½ cup Sour Cream
Assemble
- 4 ounces Monterey Jack Cheese
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, 4 ounces Monterey Jack cheese, softened cream cheese, and cumin. Mix until evenly combined.1 ½ pounds Cooked Shredded Chicken, 4 ounces Monterey Jack Cheese, 4 ounces Cream Cheese, 1 teaspoon Cumin
- Divide the chicken mixture evenly among the 8 flour tortillas. Roll each tortilla tightly around the filling and arrange seam-side down in the prepared baking dish.8 8" Flour Tortillas
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute.3 Tablespoon Butter, 3 Tablespoon Flour
- Gradually whisk in the chicken broth until smooth. Add the cayenne pepper, garlic powder, onion powder, and salt. Cook over medium heat, whisking frequently, for about 4–5 minutes, or until the sauce has thickened enough to lightly coat the back of a spoon.2 cup Chicken Broth, 1 teaspoon Cumin, ⅛ teaspoon Cayenne Pepper, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Salt
- Remove the saucepan from the heat. Stir in the green chiles and sour cream until the sauce is smooth and creamy.7 ounces Green Chiles, ½ cup Sour Cream
- Sprinkle the remaining 4 ounces of Monterey Jack cheese over the top.4 ounces Monterey Jack Cheese
- Bake uncovered for 25–30 minutes, or until the sauce is bubbling around the edges and the cheese is completely melted.
- Let the enchiladas rest for about 5 minutes before serving. Garnish with cilantro, green onions, sour cream, or your favorite toppings, if desired.
Notes
Chicken: Any cooked shredded chicken works. Rotisserie chicken is a great shortcut and makes this especially easy to assemble.
Flour tortillas: Flour tortillas are my preference for this recipe. They stay soft under the creamy sauce, and my family loves them. I've also made these with corn tortillas, and they work well if you prefer them.
Make it spicy: Add chopped jalapeños or increase the cayenne pepper for more heat.
Make ahead: Assemble the enchiladas up to 24 hours in advance, cover, and refrigerate. When you're ready to bake, you may need to add a few minutes to the baking time if they're going directly from the refrigerator to the oven.
Storage and Reheating
Refrigerator: Store leftover enchiladas covered or in an airtight container for 3–4 days. Freezer: Freeze in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating for the best texture. Reheat: Cover and reheat in a 350°F oven until heated through. Individual servings can be reheated in the microwave.Nutrition
Calories: 517kcalCarbohydrates: 8gProtein: 41gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 166mgSodium: 922mgPotassium: 446mgFiber: 1gSugar: 3gVitamin A: 956IUVitamin C: 3mgCalcium: 361mgIron: 3mg
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