Creamy Green Chile Chicken Enchiladas

Name: Creamy Green Chile Chicken Enchiladas
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 12 enchiladas
Ingredients: 3 cups cooked, chopped chicken; 2 cans (4-ounces each) green chiles; 8-ounce ounce package cream cheese, light or regular; 1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out); ½ cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 2 tablespoons butter; ½ cup chopped onion; 2 tablespoons flour; ⅓ cup low-sodium chicken broth; ¼ cup milk; ¼ teaspoon salt; ¼ teaspoon pepper; 1 cup green chile enchilada sauce or salsa verde (see note for homemade version); ½ cup sour cream; 8 ounces (about 2 cups) Monterey jack cheese, shredded; 10 soft taco size flour or corn tortillas; Handful of chopped fresh cilantro for garnish

User Reviews

4.6

2,484 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings
12 enchiladas
Course
Main Course
Cuisine
Mexican

Creamy Green Chile Chicken Enchiladas

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Filling:

3 cups cooked, chopped chicken
2 cans (4-ounces each) green chiles lightly drained (see note)
8-ounce ounce package cream cheese, light or regular softened and cubed
1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
½ cup chopped fresh cilantro
1 tablespoon fresh lime juice

Sauce:

2 tablespoons butter
½ cup chopped onion about 1/2 medium onion
2 tablespoons flour
⅓ cup low-sodium chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 cup green chile enchilada sauce or salsa verde (see note for homemade version)
½ cup sour cream light or regular

Assembly:

8 ounces (about 2 cups) Monterey jack cheese, shredded
10 soft taco size flour or corn tortillas
Handful of chopped fresh cilantro for garnish

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Instructions

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, beans, cilantro and lime juice. Mix to combine. Set aside.
For the sauce: in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add the salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Spread 1/4 cup of the sauce in a thin layer on the bottom of the prepared dish.
Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 10-12 enchiladas for this recipe; the exact number will depend on the size of tortillas).
Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Notes

Green Chiles: you can sub out the green chiles completely and use storebought or homemade green enchilada sauce or salsa verde. Use about 2/3 to 3/4 cup of sauce in place of the green chiles in the filling.
Sauce: I wouldn't classify these enchiladas as being overly saucy (because I'm ethically opposed to soggy tortillas); if you like things on the saucier side, consider doubling the sauce.
Make Ahead: follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

Nutrition Information

Show Details

Serving 1enchilada Calories 530kcal (27%) Carbohydrates 32g (11%) Protein 29g (58%) Fat 32g (49%) Saturated Fat 18g (90%) Cholesterol 130mg (43%) Sodium 1121mg (47%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 12enchiladas

Amount Per Serving

Calories kcal

% Daily Value*

Serving	1enchilada
Calories	530kcal	27%
Carbohydrates	32g	11%
Protein	29g	58%
Fat	32g	49%
Saturated Fat	18g	90%
Cholesterol	130mg	43%
Sodium	1121mg	47%
Fiber	4g	16%
Sugar	11g	22%