Creamy Green Chili Chicken Enchiladas
Indulge in the rich flavors of these Creamy Green Chili Chicken Enchiladas, featuring tender shredded chicken wrapped in soft tortillas and smothered in a luscious green chili sour cream sauce. This comforting dish is perfect for family dinners or casual gatherings. The combination of creamy Monterey Jack cheese and zesty green chilies creates an irresistible filling that’s sure to please everyone’s palate. Whether you're a seasoned cook or a beginner, this easy-to-follow recipe is designed for culinary success. Get ready to savor a taste that transports you straight to the heart of Mexican cuisine!
5
Servings
N/A
Calories
8
Ingredients
Ingredients
soft taco-size flour tortillas
10 (No preparation needed)
cooked shredded chicken
2 cups (Shred cooked chicken beforehand)
shredded Monterey Jack cheese
2 cups (Shred cheese or use pre-shredded)
butter
3 tablespoons (No preparation needed)
flour
3 tablespoons (No preparation needed)
chicken broth
2 cups (No preparation needed)
sour cream
1 cup (No preparation needed)
diced green chilies
1 (4 ounce) can (No preparation needed)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish to prevent sticking.
2
In a mixing bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. Mix thoroughly.
3
Spoon a portion of the chicken and cheese mixture onto each flour tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
4
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a roux.
5
Gradually add the chicken broth while whisking continuously to avoid lumps. Continue to cook and stir over medium heat until the mixture thickens and comes to a gentle bubble.
6
Reduce heat to low, and carefully stir in the sour cream and diced green chilies. Be cautious not to boil the mixture to prevent curdling the sour cream.
7
Once combined, pour the green chili sour cream sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining cup of Monterey Jack cheese on top.
8
Bake in the preheated oven for 22 minutes, or until heated through and cheese is melted. Then, turn on the broiler and broil for an additional 3 minutes to achieve a golden brown cheese topping.
9
Remove from the oven and let cool slightly before serving. Enjoy your delicious Creamy Green Chili Chicken Enchiladas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Creamy Green Chili Chicken Enchiladas, featuring shredded chicken and a creamy green chili sauce.
How many servings does this recipe yield?
This recipe makes 5 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What size baking dish is needed?
You will need a 9x13-inch baking dish, which should be greased to prevent sticking.
How much chicken is required?
The recipe calls for 2 cups of cooked shredded chicken.
What type of cheese is used in these enchiladas?
The recipe uses 2 cups of shredded Monterey Jack cheese.
How many tortillas are needed?
You will need 10 soft taco-size flour tortillas.
How is the initial chicken filling prepared?
Combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese in a mixing bowl and mix thoroughly.
How do you assemble the enchiladas?
Spoon the chicken and cheese mixture onto each tortilla, roll them tightly, and place them seam-side down in the baking dish.
How do you start the green chili sauce?
Melt 3 tablespoons of butter in a saucepan, then whisk in 3 tablespoons of flour and cook for 1 minute to form a roux.
How much chicken broth is added to the sauce?
You should gradually add 2 cups of chicken broth while whisking continuously.
What is the secret to a smooth sauce without lumps?
Whisking continuously while gradually adding the chicken broth helps avoid lumps in the sauce.
When do you add the sour cream to the sauce?
Reduce the heat to low once the broth mixture has thickened, then carefully stir in the sour cream.
What size can of green chilies is used?
The recipe requires 1 (4 ounce) can of diced green chilies.
Should the sauce be boiled after adding sour cream?
No, you should not boil the mixture after adding sour cream to prevent it from curdling.
What goes on top of the enchiladas before baking?
Pour the green chili sour cream sauce evenly over the tortillas and sprinkle with the remaining cup of Monterey Jack cheese.
How long do the enchiladas bake?
Bake the enchiladas for 22 minutes in the preheated oven.
Is there a broiling step in this recipe?
Yes, after baking, broil for an additional 3 minutes to achieve a golden brown cheese topping.
What is the total time the dish spends in the oven?
The total oven time is approximately 25 minutes (22 minutes baking and 3 minutes broiling).
Should the enchiladas cool before serving?
Yes, it is recommended to let them cool slightly before serving.
What kind of cuisine does this recipe represent?
This dish is a representation of Mexican cuisine.
Is this recipe suitable for beginners?
Yes, it is described as an easy-to-follow recipe designed for culinary success.
What food category does this recipe belong to?
The recipe is categorized under Poultry.
How much butter is used for the roux?
The recipe uses 3 tablespoons of butter.
How much sour cream is required?
You will need 1 cup of sour cream.
What are some tags associated with this recipe?
Tags include enchiladas, chicken, green chili, sour cream, comfort food, and easy recipe.
Why is the chicken placed seam-side down in the dish?
Placing the rolled tortillas seam-side down helps them stay closed during the baking process.
What preparation is needed for the chicken?
The chicken should be cooked and shredded before starting the recipe.
How much flour is used for the sauce?
The recipe uses 3 tablespoons of flour.
What is the texture of the sauce?
The sauce is described as a luscious and creamy green chili sour cream sauce.