Chicken Cheese Enchiladas with Green Chili offers a creamy, comforting twist on a classic Mexican dish. These enchiladas are packed with tender shredded chicken and gooey Monterey Jack cheese, all rolled up in soft taco shells and smothered in a homemade green chili sour cream sauce. The blend of flavors here is deeply satisfying, making these enchiladas a perfect dish for both a hearty weeknight dinner and a festive gathering.
Chicken Cheese Enchiladas Green Chili: A Creamy Delight
These enchiladas are an absolute treat for anyone who loves a good combination of simple ingredients that create an explosion of flavor. The green chilies add a subtle heat and a hint of zest, enhancing the creamy sauce that blankets each enchilada. This dish is sure to become a favorite, bringing a bit of zing to your dinner routine and impressing anyone lucky enough to have a taste.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients:
- 10 soft taco shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Optional garnishes: diced green onions, black olives
Instructions:
- Prepare the Oven and Baking Dish:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- Assemble the Enchiladas:
- In a medium bowl, mix together the cooked, shredded chicken and 1 cup of the shredded Monterey Jack cheese.
- Divide the chicken and cheese mixture evenly among the taco shells. Roll each one up tightly and place seam-side down in the prepared baking dish.
- Make the Sauce:
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, just until it begins to turn golden.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce is thick and bubbly.
- Reduce the heat to low and stir in the sour cream and diced green chilies. Be careful not to bring the sauce to a boil after adding the sour cream to prevent it from curdling.
- Bake the Enchiladas:
- Pour the green chili sour cream sauce evenly over the rolled enchiladas. Sprinkle the remaining cup of Monterey Jack cheese over the top.
- If desired, add diced green onions and black olives for extra flavor and texture.
- Cover the dish with foil and bake in the preheated oven for 22 minutes.
- After 22 minutes, remove the foil and switch the oven to broil. Broil for an additional 3 minutes, or until the cheese on top becomes nicely browned and bubbly.
Serve and Enjoy: These Chicken Cheese Enchiladas with Green Chili are best served hot, straight from the oven. They pair wonderfully with a side of Spanish rice, a fresh salad, or some refried beans. The creamy, cheesy filling, enriched with the tang of green chilies, makes each bite deeply satisfying. Enjoy this delightful twist on a traditional favorite, perfect for any enchilada lover looking for a comforting meal.
