Chicken Enchiladas with Creamy Green Chile Sauce with Creamy Green Chile Sauce are a comforting, flavor-packed dish that blends tender shredded chicken with warm tortillas and a rich, mildly spicy sauce. The creamy green chile sauce adds depth and warmth without overpowering the dish, making it perfect for both weeknight dinners and special family meals.
Chicken Enchiladas:
This recipe is loved for its balance of creaminess, gentle heat, and satisfying texture. Baked until bubbly and finished with melted cheese, these enchiladas are hearty, comforting, and always a crowd-pleaser.
History:
Enchiladas are a classic Mexican dish with roots dating back to ancient Mesoamerican cuisine, where corn tortillas were wrapped around fillings. The creamy green chile variation is a Tex-Mex and Southwestern American adaptation, incorporating dairy and roasted green chiles to create a smoother, richer sauce suited to modern comfort cooking.
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Chicken Enchiladas with Creamy Green Chile Sauce
Ingredients
For the Enchiladas:
- 2 cups cooked chicken, shredded
- 8 flour or corn tortillas
- 1½ cups shredded Monterey Jack or Mexican-blend cheese
- ½ cup diced onion (optional)
For the Creamy Green Chile Sauce:
- 2 tablespoons butter
- 1½ cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth and thickened.
- Remove from heat and stir in sour cream, green chiles, salt, cumin, and pepper.
- In a bowl, combine chicken, half of the cheese, and onion if using.
- Spoon filling into tortillas, roll tightly, and place seam-side down in a baking dish.
- Pour green chile sauce evenly over enchiladas and top with remaining cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Warm tortillas before filling to prevent cracking.
- Adjust green chiles for more or less heat.
- Sauce thickens as it cools slightly.
- Best served fresh and hot.
Tips for Chicken Enchiladas:
- Add fresh cilantro for extra flavour.
- Use roasted green chiles for a smoky taste.
- Swap sour cream with Greek yogurt for a lighter option.
- Serve with Mexican rice or refried beans.
- Add jalapeños for extra spice.
FAQs for Chicken Enchiladas:
Q1: Can I make these enchiladas ahead of time?
Yes, assemble them and refrigerate up to 24 hours before baking.
Q2: Can I freeze Chicken Enchiladas?
Yes, freeze unbaked enchiladas for up to 2 months.
Q3: Are flour or corn tortillas better?
Both work well; corn tortillas give a more traditional flavor.
Q4: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Q5: Can I make the sauce spicier?
Yes, add chopped jalapeños or hot green chiles.
Conclusion:
Chicken Enchiladas with Creamy Green Chile Sauce are a perfect blend of comfort and bold flavor. Creamy, cheesy, and gently spicy, this dish brings restaurant-style enchiladas straight to your kitchen, making it a reliable favorite for any occasion.