Green Enchilada Recipe
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Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Dinner, Baked Goods
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Cuisine
Mexican
Green Enchilada Recipe
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These Green Chile Chicken Enchiladas are easy to make, satisfyingly rich, cheesy, creamy and saucy - no dry chicken enchiladas here! - with flavor exploding homemade green chile sour cream white sauce (no cream soup)! These Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner.
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Ingredients
Green Chile Chicken Enchiladas
- 4 cups shredded or chopped chicken*
- 3 cups shredded monterrey jack cheese divided
- 8-10 medium flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
Green Chili Sour Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1/2 cup chopped onion may sub 1 teaspoon onion powder
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup Homemade Salsa Verde (or storebought - I like mild Herdez)
- 1 4 oz. can mild diced green chilies not drained
- 1 tsp EACH ground cumin, chicken bouillon
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 cup sour cream
Garnishes (Optional)
- sour cream
- tomatoes
- avocados
- cilantro
- Chips
- freshly squeezed lime
- hot sauce
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Instructions
- Preheat oven to 350 degrees F.
- If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
- Green Chile Sour Cream Sauce: Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir sour cream.
- Filling: Add chicken to a large bowl. Stir in 1 cup Green Chile Sour Cream Sauce and 2 cups cheese.
- Assemble: Spread 1/2 cup Green Chile Sour Cream Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish seam side down. Top enchiladas evenly with remaining Green Chile Sour Cream Sauce followed by remaining cheese.
- Bake: Bake uncovered at 350 degrees F for 30-35 minutes or until cheese is completely melted and center is hot. Broil until cheese is golden (optional). Top or serve with desired garnishes.
Notes
- Flash frying the corn tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it's not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they're still warm then repeat with remaining tortillas.
- *You can make your enchiladas as saucy or less saucy as you like - simply use more or less of the Green Chile Sour Cream Sauce. **If you’re not using a rotisserie chicken, it is easy to make your own shredded chicken!
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 pound chicken breasts pounded thin (2-3 breasts) and cook 3-5 minutes, or until golden brown on one side. Flip chicken and add 1 1/2 cups chicken broth.
- Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred.
- Remove chicken from skillet and let rest 5 minutes before shredding (or dicing if preferred).
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