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  • Writer's pictureLuanne

Green Chili Smothered Chicken Enchiladas

Here I am, with yet another type of Enchilada! This version has simple ingredients, easy prep, and was super yummy.

Ingredients List

For Green Sauce:

2 tablespoons Vegetable Oil

3 tablespoons Flour

1 cup Chicken Broth

14oz can Green Enchilada Sauce

1 teaspoon Ground Cumin

1/4 teaspoon Salt

Black Pepper (to taste)

For Filling:

3 cups Shredded Rotisserie Chicken

4oz can Mild Green Chilis

1/2 cup Sour Cream

1 cup Monterey Jack Cheese (shredded)

1/2 teaspoon Salt

Black Pepper (to taste)

6x Burrito Size (10") Tortillas

2 cups Shredded Cheese (I used a combination of Sharp Cheddar and Monterey Jack)

1/4 cup Green Onions (thinly sliced) - optional

For the Green Sauce

  1. Heat Vegetable Oil in a medium saucepan over low heat.

  2. Whisk in the flour.

  3. Cook, whisking constantly until the mixture begins to turn a light golden brown.

  4. Whisk in Chicken Broth, Enchilada Saice, Cumin, Salt & Pepper.

  5. Increase heat to medium-high, and bring mixture to a boil.

  6. Reduce heat enough to keep the mixture at a low simmer.

  7. Continue whisking lightly till thickened.

  8. Remove from heat and set aside.

For Filling:

  1. Combine Chicken, Sour Cream, Green Chilis, and 1 cup of Monterey Jack Cheese in a large mixing bowl.

  2. Season with Salt & Pepper.

To Prepare:

  1. Preheat oven to 350°.

  2. Coat a 9x13 baking dish with a non-stick spray.

  3. Divide the filling among the 6 Tortilla Shells.

  4. Fold the sides of the Tortilla inward over the top of the filling and roll closed.

  5. Place seam side down in the prepared baking dish.

  6. Cover with Green Sauce.

  7. Top with shredded Cheese (this is where Inised the combination).

  8. Cover with foil.

  9. Bake in preheated oven for 20 minutes.

  10. Remove foil.

  11. Bake for an additional 10 minutes.

  12. Serve with your favorite Enchilada toppings.

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