Green Chile Chicken Enchiladas with Creamy White Sauce

Name: Green Chile Chicken Enchiladas with Creamy White Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 cups Cooked chicken, shredded; 1 (4 oz) can Diced green chiles, undrained; 1 cup Shredded Monterey Jack cheese; 1/2 cup Shredded cheddar cheese; 12 Corn or flour tortillas (6-inch); 2 tbsp Unsalted butter; 2 tbsp All-purpose flour; 2 cups Milk (whole or 2%); 1/2 cup Sour cream; 1/4 tsp Garlic powder; Pinch Cumin; Salt and black pepper To taste; 2 tbsp Chopped fresh cilantro, for garnish

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A comforting and satisfying dish, these Green Chile Chicken Enchiladas are a beloved American classic, particularly popular in the Southwest. Perfect for a chilly March evening, they bring together succulent chicken, a hint of spice from green chiles, and a luxurious, velvety white sauce that makes them incredibly indulgent. Easy to prepare for a family meal or a gathering, they're a guaranteed crowd-pleaser.

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Green Chile Chicken Enchiladas with Creamy White Sauce

Prep Time25 min

Cook Time30 min

Servings6 servings

DifficultyMedium

Equipment

9x13 inch baking dishMedium saucepanMixing bowlsWhisk

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a medium bowl, combine shredded chicken, diced green chiles (undrained), and 1/2 cup of Monterey Jack cheese. Mix well.
2
Warm tortillas slightly to make them pliable (either microwave for 15-20 seconds or quickly dip in warm water). Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
3
To make the white sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring, until the sauce thickens. Remove from heat.
4
Stir sour cream, garlic powder, cumin, salt, and pepper into the white sauce until well combined. Pour the creamy white sauce evenly over the rolled enchiladas in the baking dish.
5
Sprinkle the remaining 1/2 cup Monterey Jack cheese and all of the cheddar cheese over the sauce. Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.
6
Garnish with fresh cilantro before serving, if desired. Serve hot.

Nutrition

Calories520 kcal

Protein35g

Fat32g

Carbohydrates

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely! Using a store-bought rotisserie chicken will significantly cut down on your prep time. Just shred the meat and proceed with the recipe.

How can I make this spicier?

For more heat, you can add a pinch of cayenne pepper to the white sauce, or mix in some finely diced jalapeño with the chicken mixture. You could also use hot green chiles if available.

Can I prepare these ahead of time?

Yes, you can assemble the enchiladas, cover them tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time, or until heated through and bubbly.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.