If you’re craving a comforting, creamy, and flavorful dish, these Creamy Chicken Enchiladas with Green Chili Sauce are just what you need. This recipe combines tender shredded chicken, creamy sour cream, and Monterey Jack cheese, all wrapped in soft flour tortillas and smothered in a luscious green chili sauce. It’s a dish that’s perfect for weeknight dinners, potlucks, or special occasions.
What sets these enchiladas apart is the homemade sauce made with chicken broth, green chilies, and sour cream, delivering a tangy and creamy flavor that pairs beautifully with the chicken and cheese filling. Garnished with fresh cilantro, these enchiladas are as visually appealing as they are delicious. Serve them with a side of Mexican rice, refried beans, or a fresh salad for a complete meal that everyone will love.
Full Recipe:
Ingredients:
For the Enchiladas:
- 2 cups (240 g) cooked chicken, shredded
- 8 flour tortillas
- 2 cups (200 g) shredded Monterey Jack cheese
For the Green Chili Sauce:
- 1 cup (240 ml) sour cream
- 1 can (4 oz/113 g) green chilies, diced
- 2 tablespoons (30 g) butter
- 2 tablespoons (16 g) all-purpose flour
- 1 1/2 cups (360 ml) chicken broth
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For Garnish (Optional):
Steps to Make Creamy Chicken Enchiladas with Green Chili Sauce:
1. Prepare the Filling:
- In a medium bowl, combine the shredded chicken, 1 cup (100 g) of the shredded Monterey Jack cheese, and half of the diced green chilies. Mix until well combined.
2. Assemble the Enchiladas:
- Lay a flour tortilla flat on a clean surface. Place about 1/4 cup of the chicken mixture in the center of the tortilla.
- Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling.
3. Make the Green Chili Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
- Gradually pour in the chicken broth while whisking to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
- Stir in the sour cream, remaining green chilies, garlic powder, salt, and pepper. Cook for another 2-3 minutes, ensuring the sauce is smooth and creamy. Remove from heat.
4. Assemble the Dish:
- Pour the green chili sauce evenly over the rolled enchiladas in the baking dish, ensuring all are coated.
- Sprinkle the remaining 1 cup (100 g) of Monterey Jack cheese over the top.
5. Bake the Enchiladas:
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
- Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired. Serve warm with your favorite sides.
Nutrition Facts (Per Serving):
(Based on 8 servings)
- Calories: 330
- Protein: 18 g
- Carbohydrates: 20 g
- Fat: 20 g
- Fiber: 1 g
- Sodium: 490 mg
FAQs:
- Can I use corn tortillas instead of flour?
Yes, corn tortillas work great for a more authentic taste. Make sure to warm them slightly to prevent cracking while rolling.
- Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a convenient option and adds extra flavor.
- What can I substitute for sour cream?
You can use plain Greek yogurt for a lighter option, though it may have a slightly tangier flavor.
- Can I add vegetables to the filling?
Yes! Diced bell peppers, onions, or spinach can be added to the chicken mixture for extra nutrition and flavor.
Tips for Perfect Creamy Chicken Enchiladas:
- Use Freshly Shredded Cheese:
Freshly shredded cheese melts better and enhances the creamy texture of the dish.
- Avoid Overfilling the Tortillas:
Overfilling can cause the enchiladas to break or not roll properly. Stick to about 1/4 cup of filling per tortilla.
- Customize the Spice Level:
For spicier enchiladas, add a pinch of cayenne pepper to the sauce or use spicy green chilies.
- Let the Sauce Cool Slightly:
If the sauce is too hot, it may cause the cheese to curdle. Let it cool for a minute or two before pouring over the enchiladas.
Storage Tips:
- Refrigeration:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave.
- Freezing:
These enchiladas freeze well! Assemble them without the sauce, wrap tightly, and freeze for up to 3 months. When ready to serve, thaw, add the sauce, and bake as directed.
Conclusion:
Creamy Chicken Enchiladas with Green Chili Sauce are a comforting, satisfying meal that’s easy to prepare and sure to please. The tender chicken, creamy sauce, and melted cheese come together in a dish that’s perfect for any occasion, from weeknight dinners to family gatherings. With a customizable filling and simple steps, this recipe is approachable for cooks of all skill levels. Try it today and enjoy the rich, savory flavors that will make this dish a household favorite!