"Easy comfort food full of Mexican inspired flavors"
Green Chile Chicken Enchiladas
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Prep time: 20mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 1/2 cups rotisserie chicken
- 2 4 oz cans green chilies
- 8 oz room temperature cream cheese
- 1/2 cup chopped cilantro
- 1/2 juice of one lime
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 3/4 cup low sodium chicken broth
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- to taste black pepper
- 1 cup store-bought salsa verde
- 8 corn tortillas
- 8 oz shredded Pepper Jack Cheese
- Garnish sliced green onions
- Garnish chopped cilantro
Method
Step 1
For the filling, mix the cream cheese, green chiles, cilantro and lime juice together in a mixing bowl. Fold in the chicken and set aside.
Step 2
For the sauce, melt the butter in a saucepan over medium heat. Add the flour and cook for 2-3 minutes, stirring so the mixture doesn't brown. Whisking as you add, pour in the chicken broth and milk. Lower the heat and cook for another 2-3 minutes until the mixture begins to thicken. Remove from the heat and stir in the salsa verde and sour cream. Mix until smooth.
Step 3
Preheat the oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish. Fill each tortilla with about 1/2 cup of the chicken mixture and roll it up carefully. Place it seam side down in the baking dish. Continue with the rest of the tortillas and filling.
Step 4
Pour the sauce over the enchiladas and spread it out evenly. Top with an even layer of the shredded cheese. Bake for 20-25 minutes until the cheese is melted and golden brown.
Step 5
Sprinkle the sliced green onions and chopped cilantro over the top and enjoy!