green chili chicken enchiladas

Name: Green Chili Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: ## GREEN CHILE ENCHILADA SAUCE; 2 can(s) fire roasted diced green chiles (4 oz each); 2 clove(s) garlic, minced; 2 tablespoon(s) vegetable oil; 2 tablespoon(s) all-purpose flour; 1 1/4 cup(s) low-sodium chicken broth; 1/2 teaspoon(s) ground cumin; 1/2 teaspoon(s) dried oregano; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground black pepper; ## CHICKEN ENCHILADAS; 1/2 cup(s) sour cream; 2 - green onions, thinly sliced; 2 1/2 cup(s) diced or shredded cooked chicken; 1 1/2 cup(s) shredded Monterey Jack and Pepper Jack cheese mixed; 12 - corn or flour tortillas (6 inch); chopped fresh cilantro

18 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Feb 5, 2025

These green chile chicken enchiladas are made with cooked chicken mixed with sour cream, Monterey Jack, and Pepper Jack cheese. The chicken is rolled in tortillas and smothered with green chili enchilada sauce and a generous helping of cheese. The flavorful homemade enchilada sauce elevates this recipe and takes less than 10 minutes to prepare.

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Green Chile Chicken Enchiladas in a dish

prep time 15 Min

cook time 35 Min

method Bake

yield 6 serving(s)

Ingredients

GREEN CHILE ENCHILADA SAUCE
2 cans fire roasted diced green chiles (4 oz each)
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/4 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
CHICKEN ENCHILADAS
1/2 cup sour cream
2 - green onions, thinly sliced
2 1/2 cups diced or shredded cooked chicken
1 1/2 cups shredded Monterey Jack and Pepper Jack cheese mixed
12 - corn or flour tortillas (6 inch)
chopped fresh cilantro

How To Make green chili chicken enchiladas

Step 1

Puree the green chiles and garlic in a food processor or blender until smooth.

Step 2

Warm 2 Tbsp of vegetable oil in a small skillet. Sprinkle in the flour and cook for 2-3 minutes while whisking.
Step 3

Slowly whisk in the chicken broth and simmer over low heat until thickened. Whisk in the ground cumin, dried oregano, salt, freshly ground black pepper, and the green chili mixture. Simmer for 1-2 minutes and then remove from the heat.
Step 4

Combine the sour cream, green onions, cooked chicken, 1/2 cup of the cheese mixture, and 3 Tbsp of the enchilada sauce in a medium bowl.
Step 5

Spread about 1/4 to 1/3 cup of chicken mixture down the center of the tortilla. Roll the tortillas up and place them in a greased 9×13-inch dish.
Step 6

Drizzle the remaining green chile sauce over the enchiladas. Cover the dish with aluminum foil and bake for 15 minutes.
Step 7

Remove the foil, sprinkle with the remaining cheese, and bake for 10-15 or until the cheese melts. Top with chopped cilantro and serve promptly.
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