Creamy Green Chile Chicken Enchiladas
User Reviews
4.6
-
Prep Time
45 mins
-
Cook Time
35 mins
-
Total Time
1 hr 20 mins
-
Servings
12 enchiladas
-
Course
Main Course
-
Cuisine
Mexican
Creamy Green Chile Chicken Enchiladas
Description
This recipe for Creamy Green Chile Chicken Enchiladas blends a filling of cooked, chopped chicken with softened cream cheese, green chiles, white beans, fresh cilantro, and lime juice, delivering a creamy texture with fresh citrus notes. The sauce incorporates a roux-based mix of butter and flour cooked with onions, chicken broth, and milk, finished with green chile enchilada sauce and sour cream, adding richness and a mild heat.
Assembled into soft flour or corn tortillas and baked in a greased pan, the enchiladas develop a warm, savory consistency that balances creamy, tangy, and spicy elements. These enchiladas are suitable for lunch or dinner and can be garnished with chopped cilantro for brightness.
The recipe notes detail options for substituting green chiles with enchilada sauce or salsa verde and provide instructions for making ahead by refrigerating or freezing the assembled dish. Baking times vary accordingly to ensure even reheating and preserve texture without soggy tortillas.
Ingredients
Filling:
- 3 cups chicken cooked, chopped
- 2 cans green chile lightly drained (see note
- 8-ounce ounce package cream cheese softened and cubed, light or regular
- 1 can White beans or black beans; or any type of bean; rinsed and drained
- ½ cup cilantro chopped, fresh
- 1 tablespoon lime juice fresh
Sauce:
- 2 tablespoons butter
- ½ cup onion about 1/2 medium onion, chopped
- 2 tablespoons flour
- ⅓ cup chicken broth low-sodium
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup green chile enchilada sauce or salsa verde
- ½ cup sour cream light or regular
Assembly:
- 8 ounces Monterey jack cheese shredded
- 10 flour tortillas soft taco size
- 10 corn tortillas soft taco size
- cilantro chopped, for garnish
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
- You may replace the green chiles in the filling with about 2/3 to 3/4 cup of green enchilada sauce or salsa verde for a different flavor and texture.
- If you prefer more sauce, consider doubling the sauce amount, as this recipe yields enchiladas that are not overly saucy to avoid soggy tortillas.
- For make-ahead convenience, assemble the enchiladas with the cooled sauce, cover tightly, and refrigerate for 8-12 hours before baking, adding 5-10 minutes to the baking time.
- To freeze, cover the pan with foil and place inside a large resealable bag; bake from frozen at 350°F, covered, for 1 1/2 hours, then uncovered for an additional 30 to 60 minutes until hot and bubbly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
