Creamy Green Chile Chicken Enchiladas (Print Version)
# Ingredients:
→ Sauce Base
01 -
Butter (2 tablespoons)
02 -
All-purpose flour (2 tablespoons)
03 -
Fresh onions, finely chopped (½ cup)
04 -
Low sodium chicken stock (½ cup)
05 -
Sour cream (½ cup)
06 -
Salsa verde, homemade or store-bought (1½ cups)
07 -
Garlic powder (½ teaspoon)
→ Filling
08 -
Cooked shredded chicken (2 cups)
09 -
Fresh lime juice (1 tablespoon)
10 -
Diced green chilies, drained (4 ounce can)
11 -
Oaxaca or Monterey Jack cheese, freshly shredded (2 cups)
12 -
Flour or corn tortillas (10-12)
13 -
Fresh cilantro, chopped (¼ cup)
# Instructions:
01 -
Preheat oven to 375°F. Melt butter in a saucepan over medium heat and sauté onions until translucent (4-5 minutes). Whisk in flour and cook for 1 minute. Gradually whisk in chicken stock until smooth, then add salsa verde and garlic powder. Simmer for 2 minutes until thickened. Carefully temper and add sour cream, then stir in 1 cup cheese and 2 tablespoons cilantro until melted.
02 -
Combine ½ cup of the prepared sauce with shredded chicken, lime juice, and diced green chilies in a bowl.
03 -
Spread ½ cup sauce in a greased 9x13 baking dish. Fill each tortilla with ¼ cup chicken mixture and some cheese, roll up, and place seam-side down in the dish. Drizzle half the remaining sauce over rolled enchiladas.
04 -
Cover with foil and bake 16-20 minutes until heated through. Uncover, add remaining sauce, and bake 5 more minutes. Garnish with remaining cilantro before serving.
# Notes:
01 -
For best results, shred your own cheese as pre-shredded can make the sauce grainy.
02 -
If using corn tortillas, soften them by briefly frying in oil before rolling to prevent breaking.
03 -
Temper cold sour cream by gradually whisking with warm sauce to prevent curdling.