Green Chile Chicken Enchiladas
This recipe for Green Chile Chicken Enchiladas is made with flour tortillas, rotisserie chicken, and cheese, then smothered in a creamy green chile sour cream sauce.
Servings: 4 servings
Ingredients
- 2 1/2 cups shredded rotisserie chicken
- 8 flour tortillas taco-sized (8-inches)
- seasoning blend: 1 tsp each - cumin, chili powder, paprika, onion powder, garlic powder. 1/2 tsp - adobo all-purpose seasoning
- 2 teaspoons hot sauce valentina or similar
- 1/2 lime, juice of
- 1.5 cups monterey jack cheese shredded
- 1.5 cups pepper jack cheese shredded
- 3 tablespoons butter
- 4 cloves garlic minced
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 4 oz. can diced green chiles, undrained
- 3/4 cup sour cream at room temp
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick spray. Combine the spice blend in a small bowl and set aside. Shred the monterey jack cheese and pepper jack cheese, combine them, and set aside.
- In a medium bowl, add the shredded chicken, lime juice, hot sauce, and 1/2 of the seasoning blend. Mix well until chicken is evenly coated. Add in one cup of cheese and toss together.
- In a large saucepan over medium-low heat, add the butter and melt. Add in the garlic and cook until fragrant, about 1 minute. Whisk in the flour, stirring continuously for 2 minutes. Pour in the chicken broth, stirring continuously.
- Bring the sauce to a simmering boil and add in the remaining seasoning and undrained green chiles. Once it begins to thicken, remove it from the heat and add the sour cream, stirring until combined. Add half the remaining cheese, stirring until it melts into the sauce.
- Spread 1/3 cup of sauce to the bottom of the casserole dish.
- Assemble the enchiladas by spooning about 1/3 cup of the chicken filling into the lower half of each tortilla. Roll taut and place seam-side down in the dish. Repeat with the remaining shells.
- Pour/spoon the sauce over the enchiladas in the pan. It makes a lot of sauce and you may not need to use it all but keep in mind the tortillas aborb it as they bake.
- Sprinkle the remaining 1 cup of cheese evenly over the top. Bake uncovered for 20 minutes. If desired, you can broil for an additional 3-5 minutes to brown the tops.
Notes
Do not overbake these enchiladas. Flour tortillas are prone to becoming soggy, and they can even develop a "gummy" texture if baked for too long.