Green Chile Chicken Enchiladas (Print Format)
Chicken and cheese filled tortillas baked with creamy green chile sauce, finished golden and melty.
# Ingredients:
01 -
2.5 cups shredded rotisserie chicken
02 -
8 taco-sized flour tortillas (8-inches)
03 -
1 teaspoon cumin
04 -
1 teaspoon chili powder
05 -
1 teaspoon paprika
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon adobo all-purpose seasoning
09 -
2 teaspoons hot sauce (Valentina or similar)
10 -
Juice of 1/2 lime
11 -
1.5 cups shredded Monterey Jack cheese
12 -
1.5 cups shredded Pepper Jack cheese
13 -
3 tablespoons butter
14 -
4 cloves garlic, minced
15 -
2 tablespoons flour
16 -
1.5 cups chicken stock
17 -
4 ounces diced green chiles, undrained
18 -
3/4 cup sour cream, at room temperature
# Steps:
01 -
Preheat oven to 350°F (175°C). Spray a 9x13-inch casserole dish with nonstick spray.
02 -
Combine cumin, chili powder, paprika, onion powder, garlic powder, and adobo seasoning in a small bowl. Set aside.
03 -
Shred the Monterey Jack and Pepper Jack cheeses, combine them, and set aside.
04 -
In a medium bowl, mix shredded chicken with lime juice, hot sauce, and half of the seasoning blend. Stir until coated. Add 1 cup of the shredded cheese mixture and toss.
05 -
In a large saucepan over medium-low heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour and stir continuously for 2 minutes. Gradually pour in the chicken stock while whisking. Bring the sauce to a simmer.
06 -
Add the remaining seasoning blend and the undrained green chiles to the sauce. Once thickened, remove from heat and stir in the sour cream until combined. Mix in half of the remaining cheese until melted.
07 -
Spread 1/3 cup of the prepared sauce on the bottom of the casserole dish.
08 -
Spoon about 1/3 cup of the chicken filling into the lower half of each tortilla. Roll tightly and place seam-side down in the casserole dish. Repeat with all tortillas.
09 -
Pour or spoon the remaining sauce over the enchiladas. Sprinkle the remaining 1 cup of cheese evenly across the top.
10 -
Bake uncovered for 20 minutes. Optionally, broil for 3-5 additional minutes for a browned top.
# Tips:
01 -
Avoid overbaking to prevent the tortillas from becoming soggy.