green chili chicken enchiladas

Recipe by
Beth Pierce
Ofallon, MO

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
  • 2 can
    fire roasted diced green chiles (4 oz each)
  • 2 clove
    garlic, minced
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
    all-purpose flour
  • 1 1/4 c
    low-sodium chicken broth
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    salt
  • 1/4 tsp
    freshly ground black pepper
  • CHICKEN ENCHILADAS
  • 1/2 c
    sour cream
  • 2
    green onions, thinly sliced
  • 2 1/2 c
    diced or shredded cooked chicken
  • 1 1/2 c
    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

  • 1
    Puree the green chiles and garlic in a food processor or blender until smooth.
  • 2
    Warm 2 Tbsp of vegetable oil in a small skillet. Sprinkle in the flour and cook for 2-3 minutes while whisking.
  • 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.
  • 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.
  • 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.
  • 6
    Drizzle the remaining green chile sauce over the enchiladas. Cover the dish with aluminum foil and bake for 15 minutes.
  • 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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