Description
Make zesty, creamy green chile chicken enchiladas easily for a weeknight meal. This recipe uses tender shredded chicken in a rich, tangy sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 10 corn tortillas
- 1 tablespoon olive oil
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can green chiles, mild or hot, drained
- 1 (4 ounce) can diced green chiles, drained
- 1 cup chicken broth
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the drained green chiles, chicken broth, cumin, and oregano. Bring to a simmer.
- Reduce heat to low. Whisk in the cream cheese cubes until fully melted and the sauce is smooth. Remove from heat.
- Stir the sour cream into the sauce. Season with salt and pepper. This is your creamy green chile sauce.
- In a bowl, mix the shredded chicken with about 1/2 cup of the green chile sauce to coat it lightly.
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Dip each tortilla into the remaining sauce to coat both sides.
- Fill each tortilla with a portion of the sauced chicken. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the remaining green chile sauce evenly over the rolled enchiladas.
- Sprinkle the Monterey Jack and cheddar cheeses over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
Notes
- For a make-ahead option, assemble the enchiladas completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking from cold.
- If you prefer a thinner sauce, add a splash more chicken broth while simmering.
- This recipe is high in protein due to the chicken content.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
- Cholesterol: 110