Chicken Enchiladas with Creamy Green Sauce

Recipe Collection: Dinner

Chicken Enchiladas with Creamy Green Sauce, a Mexican-inspired dish that combines tender shredded chicken and gooey Monterey Jack cheese wrapped in soft flour tortillas. This non-vegetarian recipe is perfect for busy weeknights and is sure to please even the pickiest eaters. With gluten and dairy considerations, it’s a satisfying meal that’s rich, creamy, and bursting with flavor.

These enchiladas are versatile enough to be served with a side salad or your favorite Mexican rice. Easily find this recipe in your easyChef Pro cookbook, where you can also access a convenient shopping list feature to ensure you get the best price per serving.

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Overview

This recipe for Creamy White Chicken Enchiladas is a delightful Mexican-inspired dish featuring flour tortillas filled with shredded chicken and Monterey Jack cheese, all smothered in a rich, creamy white sauce with green chiles. It's a comforting meal perfect for a quick weeknight dinner that even picky eaters will enjoy.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

Mexican

Serving Size: 5

Cooking Time: 25 minutes

Ingredients

• 2 Cups shredded, cooked chicken, shredded
• 2 Cups Monterey Jack cheese, shredded
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Pinch Adobo seasoning, to taste
• 10 Flour tortillas (taco size)
• 3 Tablespoons (tbsp) butter
• 3 Tablespoons (tbsp) all-purpose flour
• 2 Cups chicken broth
• 1 Cup sour cream
• 4 Ounces (oz) diced green chiles

Steps

1. Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a medium-sized bowl, mix together 2 cups of shredded, cooked chicken with 1 cup of shredded Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste.
3. Place the chicken mixture into each of the 10 flour tortillas. Roll them up and place them in the prepared baking dish.
4. In a medium saucepan, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour and let cook and thicken for 1 minute, ensuring it doesn't burn.
5. Add 2 cups of chicken broth to the saucepan and whisk until smooth.
6. Stir in 1 cup of sour cream and the 4-ounce can of diced green chiles. Be sure not to let the mixture boil.
7. Remove the sauce from heat and pour it over the enchiladas in the baking dish.
8. Top with the remaining 1 cup of shredded Monterey Jack cheese.
9. Bake in the preheated oven for about 20-25 minutes. For a golden, bubbly top, you can broil the enchiladas for an additional 1-2 minutes.
10. Serve warm with your favorite sides. Enjoy!

Enjoy your homemade Chicken Enchiladas with Creamy Green Sauce!