Green Chili Chicken Enchiladas
Make this green chili chicken enchilada recipe with tender chicken, spicy green chilies, and melted cheese for a delicious, easy dinner!
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
Ingredients
Green Chili Enchilada Sauce
- 2 cans diced green chilies
- 1 cup chicken broth
- 2 tbsp flour
- 1 tsp ground cumin
Enchilada Filling
- 2 cups shredded chicken rotisserie or cooked chicken breast
- 1 cup shredded Monterey Jack cheese
- 1 small onion finely chopped
- 1 clove garlic minced
Tortillas
- 8 corn tortillas warmed
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat oil over medium heat. Sauté onions until translucent, then add garlic and cook for 1 more minute.
- Add shredded chicken, diced green chilies, and cumin. Stir well and remove from heat.
- To prepare the sauce, in a saucepan, heat 2 tablespoons of oil, add flour, and cook for 1 minute. Gradually whisk in chicken broth and diced green chilies. Simmer for 10 minutes until thickened.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, sprinkle with cheese, roll up tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas, sprinkle with more cheese, and cover with foil.
- Bake for 20 minutes covered, then remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Serve hot with fresh cilantro, sour cream, or lime wedges.
Notes
For a spicier kick, add diced jalapeños to the filling. Serve with Mexican rice and refried beans for a complete meal.