Description
Tender chicken rolled in warm tortillas, smothered in a velvety green chile cream sauce and melted Monterey Jack. Cozy, mildly spicy, and irresistibly creamy.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 8 medium flour tortillas
- 2 cups roasted green chiles, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz cream cheese, softened
- 2 cups shredded Monterey Jack cheese, divided
- 2 tbsp olive oil
- 1 tsp fine salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 tbsp fresh cilantro, chopped, for garnish
Instructions
- Preheat Your Equipment: Heat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Combine Ingredients: In a bowl, mix shredded chicken with 1 cup Monterey Jack and 1 cup chopped green chiles. Set aside.
- Prepare Your Cooking Vessel: In a large skillet, warm olive oil over medium heat. Sauté onion 3 to 4 minutes until translucent, add garlic 30 seconds. Stir in remaining green chiles, chicken broth, sour cream, and cream cheese. Cook, stirring, until smooth. Season with salt and pepper.
- Assemble the Dish: Spread 1/2 cup sauce in the baking dish. Warm tortillas until pliable. Fill each with chicken mixture, roll snugly, and place seam side down in the dish.
- Cook to Perfection: Pour remaining sauce over enchiladas and sprinkle with the remaining 1 cup Monterey Jack. Cover with foil and bake 20 minutes, uncover and bake 10 minutes more until bubbly and lightly golden.
- Finishing Touches: Rest 5 minutes, then garnish with chopped cilantro.
- Serve and Enjoy: Plate warm with rice or beans. Add a squeeze of lime if desired.
Notes
- Warm tortillas: Heating prevents cracking and makes rolling easier.
- Shortcut chicken: Rotisserie chicken saves time while staying juicy.
- Roast the chiles: Light charring deepens flavor and adds subtle smokiness.
- Rest before serving: A brief rest lets the sauce thicken for cleaner slices.
- Milder option: Use mild green chiles and add extra sour cream for a gentler heat.
- Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 5 to 10 minutes to bake time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg