Green Chile Chicken Enchiladas
Yield: 6-8 enchiladas
Cook Time: 20-25 minutes
Tips: You can use regular flour or whole wheat tortillas.
Suggestion: Delicious served with Chicken Chipotle Ranch Salad and rice.
Green Chile Chicken Enchiladas are creamy and delicious, with just the right amount of spice. A thick and creamy Green Chile Sauce made with sour cream, chicken broth, green chiles, chipotle
in adobo and sautéed onions gives this chicken enchilada recipe richly fabulous flavor, and is used with the chicken mixture inside the enchiladas as well as over the top. The chicken mixture is made with a tasty combination of shredded or cubed chicken, cheddar cheese, chopped fresh cilantro and sour cream. After about 20 minutes of baking, the sauce and cheese-topped enchiladas are hot and bubbly and a beautiful golden brown color. Garnished with avocado slices and sour cream, these enchiladas are a winner!
You can use white or whole wheat flour tortillas with this recipe (above photo shows Green Chile Chicken Enchiladas made with whole wheat tortillas). Depending on your appreciation for spice, you can add up to 1 additional chipotle pepper if desired. Tip: The amount of chicken mixture you use for each enchilada will depend on the size of your tortillas. (8-inch-round tortillas are shown in photo.)
You can use white or whole wheat flour tortillas with this recipe (above photo shows Green Chile Chicken Enchiladas made with whole wheat tortillas). Depending on your appreciation for spice, you can add up to 1 additional chipotle pepper if desired. Tip: The amount of chicken mixture you use for each enchilada will depend on the size of your tortillas. (8-inch-round tortillas are shown in photo.)
Recipe▼
Ingredients
- Green Chile Sauce
- 1 tablespoon oil
- 1/2 cup diced onion
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth (plus more if necessary to thin sauce)
- 1 4-oz. can diced green chiles
- 1 chipotle pepper in Adobo, seeds scraped out, then minced
- 3/4 cup sour cream
- Enchiladas
- 2 cups cooked, shredded (or cubed) chicken
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sour cream (plus more for serving)
- salt and pepper
- 6-8 taco-size flour tortillas (regular or whole wheat)
- small amount of oil for heating tortillas
Directions
Preheat oven to 375° F.
Green Chile Sauce
Heat oil in a skillet or medium saucepan, then add onions and sauté on low heat until tender (about 3-4 minutes). Push onions aside and add butter. Allow butter to melt, then whisk in flour to butter until a roux forms (about 1-2 minutes). Gradually add chicken broth to onions and roux, stirring to thoroughly combine. Stir in green chiles and chipotle. Simmer uncovered for about 5 minutes, whisking occasionally. Add sour cream and whisk again until thoroughly combined. Remove from heat. (Note: If sauce thickens beyond a pouring consistency as it sits, stir in a small amount of chicken broth (up to about 1/4 cup) until sauce is still thick but pourable.)
Enchiladas
To a medium mixing bowl, add chicken, 3/4 cup of the cheese, cilantro, 1/4 cup sour cream and 1 cup of the Green Chile Sauce. Salt and pepper to taste and stir to combine.
Add a small amount of oil (about 1/4-inch-deep) to a skillet and heat on on low. Once oil has heated, briefly heat both sides of a tortilla in oil for just a few seconds on each side (this will soften tortillas and will help to prevent them from sticking to casserole dish). (Tip: You can hold a tip of the tortillas with your fingers, being careful to not touch the oil, or you may use tongs (though handle gently to avoid tearing tortillas)).
One at a time, place each oil-dipped tortilla in a 8x12-inch casserole dish, then fill with about 1/3 cup (or a little more, depending on size of tortillas) of chicken mixture. Roll up snuggly and place seam-side down. Repeat process until all tortillas have been filled and arranged in casserole dish. Pour remaining Green Chile sauce over enchiladas, then sprinkle remaining cheese evenly over the top.
Bake uncovered for 20-25 minutes until bubbly and lightly browned in some areas. Serve with garnishes of sour cream and avocado slices.
Green Chile Sauce
Heat oil in a skillet or medium saucepan, then add onions and sauté on low heat until tender (about 3-4 minutes). Push onions aside and add butter. Allow butter to melt, then whisk in flour to butter until a roux forms (about 1-2 minutes). Gradually add chicken broth to onions and roux, stirring to thoroughly combine. Stir in green chiles and chipotle. Simmer uncovered for about 5 minutes, whisking occasionally. Add sour cream and whisk again until thoroughly combined. Remove from heat. (Note: If sauce thickens beyond a pouring consistency as it sits, stir in a small amount of chicken broth (up to about 1/4 cup) until sauce is still thick but pourable.)
Enchiladas
To a medium mixing bowl, add chicken, 3/4 cup of the cheese, cilantro, 1/4 cup sour cream and 1 cup of the Green Chile Sauce. Salt and pepper to taste and stir to combine.
Add a small amount of oil (about 1/4-inch-deep) to a skillet and heat on on low. Once oil has heated, briefly heat both sides of a tortilla in oil for just a few seconds on each side (this will soften tortillas and will help to prevent them from sticking to casserole dish). (Tip: You can hold a tip of the tortillas with your fingers, being careful to not touch the oil, or you may use tongs (though handle gently to avoid tearing tortillas)).
One at a time, place each oil-dipped tortilla in a 8x12-inch casserole dish, then fill with about 1/3 cup (or a little more, depending on size of tortillas) of chicken mixture. Roll up snuggly and place seam-side down. Repeat process until all tortillas have been filled and arranged in casserole dish. Pour remaining Green Chile sauce over enchiladas, then sprinkle remaining cheese evenly over the top.
Bake uncovered for 20-25 minutes until bubbly and lightly browned in some areas. Serve with garnishes of sour cream and avocado slices.
