The Best Sour Cream Green Chile Chicken Enchiladas
Green Chile Chicken Enchilada Casserole combines tender shredded chicken, a homemade creamy green chile sauce, and melted cheese in a deliciously easy, family-friendly dish.
Servings 6
Calories 517kcal
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
- 2 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 oven to 375 degrees.
- In a large bowl, combine the cooked shredded chicken, cream cheese, 4 ounces of the shredded Monterrey Jack cheese, and 1 teaspoon of cumin. Mix until well combined.1 ½ pounds Cooked Shredded Chicken, 4 ounces Monterey Jack Cheese, 4 ounces Cream Cheese, 1 teaspoon Cumin
- Lay out the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto each tortilla. Roll each tortilla up and place them seam-side down in a greased 9x13-inch baking dish.8 8" Flour Tortillas
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Add the remaining 1 teaspoon cumin, cayenne pepper, garlic powder, onion powder, salt, and white pepper. Continue to cook, stirring frequently, until the sauce thickens. Remove from heat and stir in the diced green chilis and sour cream until smooth.3 Tablespoon Butter, 3 Tablespoon Flour, 2 cup Chicken Broth, 2 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
- Pour the prepared sauce evenly over the enchiladas. Sprinkle the remaining 4 ounces of shredded Monterrey Jack cheese on top.4 ounces Monterey Jack Cheese
- Bake uncovered for 25 - 30 minutes until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas sit for a few minutes before serving. Garnish with additional sour cream, chopped cilantro, or sliced green onions if desired.
Notes
Make it Spicy: Add more cayenne pepper or some chopped jalapeños to the sauce.
Vegetarian Option: Substitute the chicken with a mix of black beans and corn.
Make Ahead: Assemble the enchiladas and refrigerate them 2-3 days in advance. Just bake when ready to serve. They may take a few more minutes to bake if the casserole comes directly out of the refrigerator.
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Nutrition
Calories: 517kcal | Carbohydrates: 8g | Protein: 41g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 922mg | Potassium: 446mg | Fiber: 1g | Sugar: 3g | Vitamin A: 956IU | Vitamin C: 3mg | Calcium: 361mg | Iron: 3mg
