Description
These Green Chile Chicken Enchiladas are a delicious and hearty meal that combines shredded chicken, green chiles, and melted cheese, all wrapped in flour tortillas.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 1 cup green chile enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 7 ounces diced green chiles (1 large or 2 small cans, drained and rinsed)
- ½ cup diced yellow onion (optional)
- 10 medium flour tortillas
- 2 tablespoons salted butter (¼ stick)
- 3 tablespoons all-purpose flour
- 8 ounces unsalted chicken broth
- 1 cup low fat sour cream (room temperature)
- 7 ounces diced green chiles (1 large or 2 small cans, drained and rinsed)
- 1½ cups shredded Monterey Jack cheese
- chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 350℉. Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
- Place 2-3 tablespoons of the chicken mixture into each tortilla (fill down the center), and roll to close.
- Place in the baking dish, seam side down.
- In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour until smooth.
- Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
- Slowly stir in the sour cream and remaining 7 ounces green chiles. You can temper the sour cream by stirring in a bit of the warm broth mixture, then stirring the whole thing back into the pot. This helps prevent curdling with low-fat sour cream.
- When bubbling, stir in 1 cup of cheese and stir until melted and smooth.
- Pour the cheese sauce over the enchiladas, fully covering. Top with the last remaining ½ cup cheese.
- Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
Notes
- These enchiladas can be made ahead of time and refrigerated before baking.
- Feel free to use different types of cheese or add other fillings like beans or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg