Description
A recipe for savory, creamy chicken enchiladas topped with a tangy green chile sauce and baked until bubbly.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese, divided
- 12 corn tortillas
- 2 cups prepared green chile sauce (salsa verde)
- 1 cup shredded pepper jack cheese for topping
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a 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 until smooth. Gradually whisk in the chicken broth until the mixture thickens slightly.
- Stir in the heavy cream, cumin, salt, and pepper. Bring the sauce to a gentle simmer, stirring constantly until it coats the back of a spoon. Remove from heat.
- In a large bowl, combine the shredded chicken, 1/2 cup of the Monterey Jack cheese, and about 1 cup of the prepared white sauce. Mix well.
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Dip each tortilla into the remaining white sauce to coat lightly.
- Spoon a small amount of the chicken mixture down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with all tortillas.
- Pour the remaining white sauce evenly over the rolled enchiladas. Top with the remaining 1/2 cup Monterey Jack cheese.
- Pour the green chile sauce over the top layer of cheese. Sprinkle with the pepper jack cheese.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
Notes
- If you prefer a thinner sauce, add a little more chicken broth to the cream mixture.
- For a spicier dish, use a hot variety of green chile sauce.
- You can substitute flour tortillas for corn tortillas if desired.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 5
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
- Cholesterol: 110