Creamy Green Chile Chicken Enchiladas
A creamy homemade sauce makes these green chile chicken enchiladas simply the best!
Ingredients
Sauce:
- 2 Tbsp butter
- ¼ cup flour
- 1 cup milk
- 1 ½ tsp chicken bouillon
- 1 cup water
- 2 cloves garlic
- ½ tsp cumin
- Half of a 4oz can of diced green chilies
Filling:
- 2 cups shredded cooked chicken about 2 breasts
- 1 15 oz can black beans rinsed and drained
- 2 green onions sliced
- ⅓ cup sour cream
- ½ cup Monterey Jack cheese or other type
- Half of a 4oz can of diced green chilies
- ¼ tsp cumin
- ¼ tsp pepper
- About 1/2 cup of the sauce
To assemble:
- 8 flour tortillas
- 1 cup shredded mozzarella cheese
Instructions
- For sauce: Melt butter in a medium saucepan. Whisk in flour, then milk, water, and chicken bouillon. Add garlic, cumin, and half the can of green chilies. Stirring constantly, bring to a boil and boil for at least one minute. Set aside.
- For filling: Combine chicken, beans, green onions, sour cream 1/2 cup of mozzarella cheese, half the can of green chilies, cumin, pepper in a large bowl. Stir together and add about 1/2 cup of the sauce (enough of the sauce to make it all stick together well).
- Spread a thin layer of sauce on the bottom of a greased 9x13" pan. Fill each tortilla with about 1/3 - 1/2 cup of filling, and place seam side down on top of the sauce.
- Pour remaining sauce over the top. Sprinkle with the cheese.
- Bake at 375° for about 25 minutes, or till hot and bubbly.
Notes
- We love using the uncooked Tortillaland tortillas from Sam's club and cooking them up fresh. They have the best taste and texture!
- I like the crunchy cheese on the top, so I bake mine on the top rack of my oven.
- I recommend serving these with sliced lettuce, diced tomatoes, avocado, and additional green onions.
Nutrition
Serving: 1gCalories: 436kcalCarbohydrates: 45gProtein: 23gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 62mgSodium: 811mgFiber: 6gSugar: 4g
Tried this recipe?Let us know how it was!