Description
A recipe for rich, creamy chicken enchiladas featuring a homemade green chile cream sauce. This dish provides a comforting Southwestern flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, cut into cubes
- 1 cup chopped cooked chicken (rotisserie works well)
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup chopped roasted green chiles (canned or fresh)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn or flour tortillas
- 1 cup prepared salsa verde (green chile sauce)
- 1/2 cup sour cream (for topping)
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth.
- Bring the mixture to a simmer, stirring constantly until it thickens slightly.
- Reduce heat to low. Whisk in the heavy cream and cream cheese until the cream cheese melts and the sauce is smooth.
- Stir in the cooked chicken, 1/2 cup of the Monterey Jack cheese, green chiles, cumin, salt, and pepper. This is your filling.
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the remaining salsa verde to coat lightly. Place a spoonful of the chicken filling down the center of each tortilla and roll it up.
- Arrange the rolled enchiladas seam-side down in the prepared baking dish.
- Pour the remaining salsa verde evenly over the tops of the enchiladas.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas rest for 5 minutes before serving. Top each serving with a dollop of sour cream.
Notes
- To prevent tortillas from tearing, warm them slightly before rolling.
- If you prefer a thicker sauce, simmer the cream sauce longer before adding the cheese.
- Use store-bought rotisserie chicken to save preparation time.
- Adjust the amount of green chiles based on your preferred spice level.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 32
- Cholesterol: 110