Creamy Green Chile Chicken Enchiladas

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I have made a few layout updates on the blog – and added printable recipes! Personally I hate it when I want to print a recipe from a blog and one of two things happen, 1) I print the page and there are a bazillion pictures..ugh or 2) I avoid printing all the pictures and copy and paste the recipe into a word document. Both are frustrating, so I have added the link to make it easy for everyone to print the recipes I have on my blog!

Also I’ve started using Windows Live Writer for my blog posts – it is now 100 times easier (and faster) for me to do posts, I absolutely love it. If you’re a blogger user I would consider giving it a try! It works very similar to Microsoft Word.

These enchiladas are as unauthentic as possible but are quite tasty!  I’m not always in the mood for enchilada sauce so these fulfill my craving for Mexican food without it. They are assembled like any other enchilada recipe and can easily feed a crowd!

Creamy Green Chile Chicken Enchiladas

Printable Recipe

 

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed

 

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

 

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

 

Preheat oven to 375 degrees.

 

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and mix to combine. Set aside.

 

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

 

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.

 

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

 

Source: Adapted from Mel’s Kitchen Café

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