Green Chili White Chicken Enchiladas

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I’m always in the mood for enchiladas but I always feel a little bit guilty about not using a homemade enchilada sauce. I usually get the Trader Joe’s red enchilada sauce but I feel like I’m cheating! But now, I’ve finally found an enchilada recipe with a delicious creamy white sauce that is completely homemade.

You first start by filling the tortillas with a bit of shredded chicken and Monterey Jack cheese. I use Trader’s Joe’s Jalapeno Monterey Jack - my absolute favorite cheese in the world. Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. These simple ingredients create such a creamy sauce with just the right amount of spice from the chiles. Once the sauce is poured over the enchiladas, they are topped off with a little more Jalapeno Monterey Jack and then they’re baked for about 20-25 minutes.

It’s simple, quick, delicious, and completely homemade. The whole family gets excited when these enchiladas are on the menu. They are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store.

If you like more green chile flavor, feel free to throw in an extra can of diced chiles. If you have any leftovers, these are great the next day too.

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  • 12

Ingredients

  • 8 soft flour tortillas
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chillies
  • 1 tsp dried cilantro
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp Chili powder (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.

2. Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.

3. In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!

5. Pour over enchiladas and top with remaining cheese.

6. Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese if you like.

I also added a little bit of medium cheddar cheese to the top of my enchiladas.

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