Chicken Enchiladas with Creamy Green Chile Sauce
Chicken Enchiladas with Creamy Green Chile Sauce are rich, comforting, and flavorful.They combine shredded chicken, cheese, and soft tortillas in a creamy sauce.The dish offers mild heat balanced by smooth, savory flavors.Perfect for family dinners, gatherings, or meal prep.
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.