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Green Chile Chicken Enchiladas
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Green Chile Chicken Enchiladas


Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 8 enchiladas
Author: Terri @ that's some good cookin'

Ingredients

  • 1 pound shredded Mexican blend cheeses (I used a pre-shredded blend of jack, cheddar, queso quesadilla, asadero)
  • 8 10-inch whole wheat flour tortillas

For the Sauce:

  • 4 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 4 tablespoons flour
  • 2 cups chicken stock or broth
  • 1 (16 ounce) can or jar green enchilada sauce
  • 1 cup sour cream (I used low-fat sour cream)
  • 1/2 teaspoon salt, (Personally, I thought that the salt was too much, but others in the family thought that the salt was the right amount...Up to personal preference, obviously.)
  • 1/8 teaspoon ground black pepper

For the Filling:

  • 4-5 cups cooked, shredded chicken (I used a deli roasted chicken))
  • 2 tablespoons chopped fresh cilantro
  • 1 4 ounce can chopped green chiles
  • 1/2 teaspoon chipotle chile powder
  • 1 cup sauce (above)

Instructions

  • Preheat oven to 350-degrees F. Lightly butter a 9- x 13-inch baking dish.

For the Sauce:

  • Melt butter in a 4 quart sauce pot over medium to medium-low heat. Saute onions and garlic butter until translucent.
  • Stir in flour well.
  • Stir in chicken stock. Cook until somewhat reduced and thickened.
  • Add enchilada sauce, sour cream, salt and pepper. Stir well and heat through. Set aside.

For the filling:

  • In a large bowl, mix together the filling ingredients--shredded chicken, chopped fresh cilantro, green chiles, chipotle chile powder, salt, and 1 cup of the sauce. Set aside.
  • Spread 1 cup of the sauce in the bottom of the 9- x 13-inch baking dish.

To assemble:

  • Working on a regular sized dinner plate with one flour tortilla at a time, spoon 1/8 of the chicken mixture down the center of the tortilla. Top chicken mixture with a handful of shredded cheese. Roll tortilla tightly around filling. Place filled, rolled tortillas snugly side by side in the buttered baking dish.
  • Pour remainder of sauce over the top of the tortillas. Sprinkle the remainder of the cheese over the top of the sauce.
  • Bake for approximately 30-40 minutes until hot and bubbly and cheese has melted.