These are hands down my favorite homemade chicken enchiladas. My family discovered the recipe years ago (don't ask me where!), and they've been my go-to recipe ever since. They're stuffed with a mixture of flavorful chicken, onion, cilantro, chiles, and jack cheese, and are covered with a sour cream-based green chile sauce. They're pretty easy to throw together, but you'd never know that based on the taste - they're so delicious!
Creamy Chicken & Green Chile Enchiladas
- 4 cups cooked chicken*, cut into chunks
- 1 Tbsp. olive oil
- 1 small yellow onion, chopped small (about 1 cup)
- 1/2 cup cilantro, chopped
- 1-7 oz. can diced green chiles (spicy or mild, depending on your taste)
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream (light works well)
- Flour tortillas, about 10 (I like Guerrero tortillas)
- 3 cups shredded jack cheese
- salt and pepper, to taste
*Note: I like to cook the chicken by poaching it in water with a healthy dose of salt, onion, and a bay leaf until it's tender. But, grilled chicken or sauteed chicken also works!
Preheat the oven to 375 degrees. Lightly spray a large baking or casserole dish with cooking spray, and set aside.
In a saute pan over medium-low heat, saute the onions in the olive oil until soft and translucent. Remove from heat, and immediately add the cilantro, half of the diced green chiles, chicken, and half of the jack cheese. Let sit while preparing the sauce.
In a saucepan, melt the butter over medium heat. Whisk in the flour, and let cook for 1-2 minutes. Slowly whisk in the chicken broth, making sure all of the flour mixture is dissolved. Continue stirring over medium heat until the sauce begins to thicken. Remove from heat, and add in the sour cream, whisking until smooth, then add in the remaining green chiles.
Fill the tortillas with about 4-6 Tbsp. of the chicken mixture, and roll the tortillas up. Place them in the baking dish, with the seam side down. Repeat until all of the mixture is gone. Pour the chile cream sauce over the enchiladas, and top with the remaining jack cheese.
Bake, covered, for 20 minutes, then uncovered for another 20 minutes, or until a light golden brown on top. Top the enchiladas with a bit more fresh cilantro, and enjoy!
