Baked Green Chile Chicken Enchiladas

Baked Green Chile Chicken Enchiladas

This is an unbelievably delicious recipe for Baked Chicken Enchiladas! The filling is made of tender pieces of chicken mixed with green chile sauce, sharp cheddar, sour cream and cilantro or parsley. The filling is then rolled up in flour tortillas, covered in more green chile sauce, lots of cheese and baked off. The spicy green chile sauce is made with sour cream, chicken broth, green chiles and chipotle peppers.

This is one of my family’s favorite comfort meals!

Baked Green Chile Chicken Enchiladas

Baked Green Chile Chicken Enchiladas
(by Reeni)
4 cups Chicken, boneless, skinless, cooked and cut into bite-size hunks
2 + 1/2 cups Extra Sharp Cheddar, shredded
1/4 cup fresh Cilantro, chopped or 1 teaspoon dried
1/2 cup Sour Cream plus additional for serving
Salt and pepper
8-10 taco size flour Tortillas
Green Chile Sauce:
1/2 Yellow Onion, diced
1 tablespoon Canola oil
2 tablespoon Butter
2 tablespoon Flour
1 and 1/2 cups Chicken Broth
1 small can Green Chiles
1 – 2 Chipotle Peppers in Adobo, seeds scraped out, minced*
1 + 1/2 cups Sour Cream
1. In a medium saucepan saute the Onion in the oil over medium-low heat until soft. Push the Onions to one side and add the Butter and Flour. Whisk together and cook for three minutes. Slowly whisk in Broth. Add Green Chiles and Chipotle (adjust the amount according to your heat preference). Bring to a slow simmer and continue to simmer about five minutes, whisking occasionally. Add the Sour Cream, whisk until melted and incorporated. Remove from heat.
2. Preheat oven to 400 degrees.
3. Spray a 9×13 inch baking dish with baking spray and put a thin layer of Enchilada sauce in the bottom.
4. To a large mixing bowl add the Chicken, 1 cup Cheese, Cilantro, ½ cup Sour Cream, 1 cup Green Chile Sauce, dash of salt and pepper, and mix well.
5. In a skillet heat the Tortillas one at a time over medium heat about 30 seconds on each side.
6. Put a 1/2 – 2/3 cup of the Chicken mixture into the middle of each Tortilla, one at a time. Roll and place in pan. Repeat until all the Chicken mixture is used up. Pour the rest of the Green Chile sauce over the top. Sprinkle the remaining Cheese evenly over top.
7. Bake 20-25 minutes until bubbly throughout. Let set for five minutes before serving. Serve with Sour Cream and Avocado.
*Chipotles are optional.

The most delicious mess I ever ate!
Baked Green Chile Chicken Enchiladas

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Comments

  1. Bella says

    Oh my gosh, Reenie, this looks incredibly cheesey, spicey, fattening, and wonderful! My kind of Mexican-inspired recipe! Kudos and this will be made for sure in this house! ~roz

  2. Ana Powell says

    Wow, I would have loved to helped myself to your chicken enchiladas, absolutely delicious.Great work x

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