green chili chicken enchiladas
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.
yield
6 serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For green chili chicken enchiladas
- GREEN CHILE ENCHILADA SAUCE
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2 canfire roasted diced green chiles (4 oz each)
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2 clovegarlic, minced
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2 Tbspvegetable oil
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2 Tbspall-purpose flour
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1 1/4 clow-sodium chicken broth
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1/2 tspground cumin
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1/2 tspdried oregano
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1/2 tspsalt
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1/4 tspfreshly ground black pepper
- CHICKEN ENCHILADAS
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1/2 csour cream
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2green onions, thinly sliced
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2 1/2 cdiced or shredded cooked chicken
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1 1/2 cshredded Monterey Jack and pepper jack cheese mixed
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12corn or flour tortillas (6 inch)
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chopped fresh cilantro
How To Make green chili chicken enchiladas
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1Puree the green chiles and garlic in a food processor or blender until smooth.
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2Warm 2 Tbsp of vegetable oil in a small skillet. Sprinkle in the flour and cook for 2-3 minutes while whisking.
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3Slowly 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.
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4Combine 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.
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5Spread 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.
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6Drizzle the remaining green chile sauce over the enchiladas. Cover the dish with aluminum foil and bake for 15 minutes.
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7Remove 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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