Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

219
aaronspool 3

"Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!"

Ingredients

1 h 10 m servings 797 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 797 kcal
  • 40%
  • Fat:
  • 51.9 g
  • 80%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 49.8 g
  • 100%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  3. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
  4. Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  5. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
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Reviews

219
  1. 280 Ratings

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Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat m...

This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce, and I put the small can o...

This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the meat off of it. For the sauce I used a 14 oz. can of chicken broth,1/2 cup sour cream & 1/2 cup greek...

Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I al...

The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream to the filler mixture and also used freshly chopped sauteed onion instead of minced) in efforts to g...

Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the Mexican food restaurants here, and there are a lot of them!

OMG!! These came out soooo good! I had a five pound chicken that I roasted with olive oil and a super dry rub. My mom got me one of the roasters that are like the beer can thing, anyway, when th...

YUMMY STUFF! Easy to make and even my husband, who doesn't usually like Mexican food, loved it. As I was rolling the enchiladas he was taking the chicken chunks and dipping them in the sauce. ...

This was a very good recipe. Extremely rich, and very filling. After reading the reviews I was pretty aggressive about spicing them up, we like flavorful foods. I started by sauteing the onio...