Green Enchiladas
A delicious and comforting dish featuring chicken, creamy salsa verde, and gooey cheese wrapped in tortillas, perfect for family dinners.
Ingredients
For the enchiladas
- 4 cups shredded or chopped chicken You can use leftover chicken.
- 3 cups shredded Monterrey Jack cheese Divided for filling and topping.
- 8-10 medium flour tortillas or 10-12 quality corn tortillas For better texture, flash fry corn tortillas.
- 1/2 cup chopped onion May substitute with 1 teaspoon onion powder.
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup homemade salsa verde Store-bought mild Herdez is recommended.
- 1 can mild diced green chilies (4 oz.) Not drained.
- 1 teaspoon ground cumin
- 1 teaspoon chicken bouillon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
Optional toppings
- Tomatoes Diced.
- Avocados Sliced.
- Cilantro Chopped.
- Chips
- Freshly squeezed lime
- Hot sauce
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- If using corn tortillas, you can flash fry them for better texture. Heat enough canola or vegetable oil in a medium skillet over medium-high heat. Fry each tortilla for about 10 seconds on each side until soft, then place them on a paper towel-lined plate.
Making the Sauce
- For the Green Chile Sour Cream Sauce, melt the butter in olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3 minutes.
- Sprinkle in the flour and minced garlic, cooking for another 2 minutes.
- Lower the heat and slowly whisk in the chicken broth, then add the salsa verde, green chilies, chicken bouillon, and spices.
- Bring the mixture to a boil, then reduce to a simmer until thickened. Remove from heat and stir in the sour cream.
Assembly
- In a large bowl, combine the shredded chicken with 1 cup of the Green Chile Sour Cream Sauce and 2 cups of cheese.
- To assemble, spread 1/2 cup of the sauce at the bottom of a greased 9×13 baking dish.
- Fill each tortilla with about ½ cup of the chicken mixture, roll them up tightly, and place them seam side down in the dish.
- Pour the remaining Green Chile Sour Cream Sauce over the enchiladas and sprinkle the remaining cheese on top.
Baking
- Bake uncovered for 30-35 minutes or until the cheese is melted and bubbly.
- For an extra touch, broil for a few minutes until golden.
Serving
- Serve hot from the oven with toppings like fresh diced tomatoes, sliced avocados, chopped cilantro, lime wedges, and a drizzle of hot sauce.
Notes
For a creamier sauce, add more sour cream. To spice it up, use a hotter salsa verde or add diced jalapeños. Cover with foil while baking to retain moisture.