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green chile chicken enchiladas

Creamy Green Chile Chicken Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 can (7 oz) diced fire-roasted green chiles
  • 1/2 cup sour cream
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 3 cups shredded cooked chicken
  • 8 corn tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese
  • Fresh cilantro, chopped (optional)

Method
 

  1. Preheat oven to 375°F. Melt butter in a saucepan, whisk in flour, and cook 1 minute. Gradually whisk in broth and milk, simmer 2-3 minutes until thickened. Off heat, stir in sour cream, undrained chiles, cumin, garlic powder, and salt. Reserve 1/2 cup sauce.
  2. Dip each tortilla into the remaining sauce, then warm in a skillet over medium heat about 30 seconds per side until pliable.
  3. Toss chicken with 1 cup cheese. Place 1/3 cup filling down the center of each tortilla, roll tightly, and place seam side down in a 9x13-inch dish.
  4. Pour reserved sauce over the enchiladas and sprinkle with the remaining 1 cup cheese.
  5. Bake uncovered 20-25 minutes until bubbly and golden. Broil the last 2 minutes if you like a browned top.
  6. Let rest 5 minutes, garnish with cilantro, and serve hot.

Notes

Let the enchiladas rest for 5 minutes after baking so the sauce sets and they hold their shape when serving. If baking from the fridge after assembling ahead, expect to add about 10 minutes to the bake time.