Chicken Enchiladas with Creamy Green Chile Sauce

Name: Chicken Enchiladas with Creamy Green Chile Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 tablespoons vegetable oil, or more as needed; 12 corn tortillas; 3 cooked boneless skinless chicken breast halves, shredded; 12 ounces shredded Monterey Jack cheese, divided; 0.75 cup minced onion; 0.25 cup butter; 0.25 cup all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 ounce) can chopped green chiles, drained; 0.5 cup chopped green onions; 0.5 cup chopped fresh cilantro

4.6

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This recipe for enchiladas with green chile sauce makes chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot peppers. Adjust the amount of chopped chiles to suit your taste!

Recipe by aaronspool

Updated on January 30, 2023

11

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hrs

Servings:

6

Jump to Nutrition Facts

Ingredients

2 tablespoons vegetable oil, or more as needed
12 corn tortillas
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to the pan as needed. Drain between layers of paper towel and keep warm.
Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil. Pour mixture over enchiladas.
Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes.
Garnish with chopped green onions and cilantro.

Nutrition Facts (per serving)

798	Calories
52g	Fat
33g	Carbs
50g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 798
% Daily Value *
Total Fat 52g	67%
Saturated Fat 25g	123%
Cholesterol 172mg	57%
Sodium 1081mg	47%
Total Carbohydrate 33g	12%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 50g
Vitamin C 17mg	87%
Calcium 542mg	42%
Iron 3mg	15%
Potassium 511mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.