Description
This delicious Green Chile Chicken Enchiladas recipe features tender shredded chicken seasoned with a blend of spices, combined with creamy cheeses and a flavorful green chile sauce. Perfect for a satisfying and comforting meal, these enchiladas are baked to perfection with a gooey cheese topping and a zesty kick from the lime and hot sauce.
Ingredients
Scale
Filling
- 2 1/2 cups shredded rotisserie chicken
- 1/2 lime, juice of
- 2 teaspoons hot sauce (Valentina or similar)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp adobo all-purpose seasoning
- 1 cup shredded Monterey Jack cheese (part of cheese mix)
Tortillas
- 8 flour tortillas, taco-sized (8-inches)
Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 4 oz. can diced green chiles, undrained
- 3/4 cup sour cream, at room temperature
- 1 tsp cumin (remaining half of seasoning blend)
- 1 tsp chili powder (remaining half of seasoning blend)
- 1 tsp paprika (remaining half of seasoning blend)
- 1 tsp onion powder (remaining half of seasoning blend)
- 1 tsp garlic powder (remaining half of seasoning blend)
- 1/2 tsp adobo all-purpose seasoning (remaining half)
- 1/2 cup shredded Monterey Jack cheese (half of remaining cheese)
Topping
- 1 cup shredded Monterey Jack and Pepper Jack cheese combined (remaining cheese)
- 1 1/2 cups shredded Pepper Jack cheese (combined with Monterey Jack cheese total 1.5 cups each)
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F and spray a 9×13 casserole dish with nonstick spray. Combine the spice blend (cumin, chili powder, paprika, onion powder, garlic powder, adobo seasoning) and set aside. Shred Monterey Jack and Pepper Jack cheeses and combine, setting aside.
- Mix Chicken Filling: In a medium bowl, combine shredded chicken, lime juice, hot sauce, and half of the seasoning blend. Mix well to evenly coat the chicken. Add one cup of the cheese mix to the chicken and toss together thoroughly.
- Make Sauce: In a large saucepan over medium-low heat, melt the butter. Add minced garlic and cook for about 1 minute until fragrant. Whisk in the flour, stirring continuously for 2 minutes to create a roux. Slowly pour in the chicken stock while stirring continuously. Bring the sauce to a simmering boil, then add the remaining seasoning blend and undrained green chiles. Allow the sauce to thicken, then remove from heat and stir in the sour cream until well combined. Add half of the remaining cheese to the sauce and stir until melted.
- Assemble Enchiladas: Spread 1/3 cup of the sauce on the bottom of the prepared casserole dish. Spoon about 1/3 cup of the chicken filling onto the lower half of each tortilla, roll tightly, and place seam-side down in the dish. Continue with remaining tortillas and filling.
- Add Sauce and Cheese: Pour or spoon the remaining sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of cheese evenly on top of the enchiladas.
- Bake: Bake uncovered in the preheated oven for 20 minutes. If desired, broil for an additional 3-5 minutes to brown and bubble the cheese on top.
Notes
- Do not overbake the enchiladas to avoid soggy or gummy flour tortillas.
- If preferred, use corn tortillas for a gluten-free variation, adjusting cooking time slightly.
- Allow the sour cream to come to room temperature before adding to the sauce to prevent curdling.
- Adjust the hot sauce quantity to control the spiciness according to your taste.
- Leftover sauce can be stored separately for reheating and added moisture while serving.
