Ingredients
- For the chicken filling:
- 2 cups shredded cooked chicken
- 1 can diced green chiles
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper to taste
- For the creamy green chili sauce:
- 1 tbsp butter
- 1 tbsp flour
- 1 cup chicken broth
- 1 cup salsa verde or green enchilada sauce
- 1/2 cup sour cream
- To assemble:
- 8 small tortillas (corn or flour)
- 1 to 1½ cups shredded cheese for topping
- Optional: Cilantro, green onion, avocado for garnish
Instructions
- Make the sauce: Melt butter in a saucepan, stir in flour, and cook for 30 seconds. Add chicken broth and whisk until smooth. Stir in salsa verde and sour cream. Simmer 3–4 minutes until slightly thickened. Do not boil.
- Prepare filling: In a bowl, mix shredded chicken, green chiles, sour cream, Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Taste and adjust seasoning.
- Warm tortillas: Heat tortillas in a skillet or microwave until soft and pliable.
- Assemble enchiladas: Spread a thin layer of sauce in the bottom of a baking dish. Fill tortillas with chicken mixture, roll, and place seam-side down in dish. Pour remaining sauce over enchiladas and top with shredded cheese.
- Bake: Bake uncovered at 350°F (180°C) for 20–25 minutes, or until cheese is melted and bubbly.
- Serve: Garnish with cilantro, green onions, avocado, or extra salsa verde. Serve warm and enjoy!
Notes
Use rotisserie chicken for a quick shortcut. Warm tortillas before rolling to prevent tearing. Add black beans, corn, or spinach to the filling for variation. For a spicier version, use pepper jack cheese or jalapeños. These enchiladas reheat well and can be frozen before baking for easy meal prep.