Chicken Enchiladas With Green Chile Cream Sauce

Name: Chicken Enchiladas With Green Chile Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 soft taco-size flour tortillas; 2 cups shredded monterey jack cheese or 2 cups Mexican blend cheese; 2 cups shredded cooked chicken; 1 (7 ounce) can salsa verde; 3 tablespoons butter; 3 tablespoons flour; 1 (15 ounce) can chicken broth; 1 cup sour cream; 1 (7 ounce) can diced green chilies; cilantro, if desired (to garnish)

Servings: persons

1
Preheat oven to 425 degrees.
2
Prepare a 8x12 or 9x13 inch pan by spraying with cooking spray.
3
Mix together 1 cup of the cheese, the chicken and 7 oz can of salsa verde.
4
Place an equal amount of the mixture into each tortilla.
5
Roll the tortill up and place seam side down in the prepared pan.
6
Melt the butter in a skillet.
7
Stir in the flour and cook for 1 minute.
8
Whisk in the chicken brother.
9
Cook over medium heat until thickened.
10
Stir in sour cream and green chiles.
11
Pour the mixture over the enchiladas and sprinkle with the remaining cheese.
12
Bake in the preheated over for 20 to 25 minutes, or until the cheese is melted and bubbly.
13
Sprinkle with cilantro is desired.

1426

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 -10 soft taco-size flour tortillas, 2 cups shredded monterey jack cheese or 2 cups Mexican blend cheese, 2 cups shredded cooked chicken, 1 (7 ounce) can salsa verde, and more.

Yes, Chicken Enchiladas With Green Chile Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!