//New Mexico Chicken Enchiladas w/ Creamy Green Chile Sauce

Chicken Enchiladas w/ Creamy Green Chile Sauce

-Prep Time: 35min
-Cook Time: 35min
-Ready In: 1 Hr 10 Min


  • 12 corn tortillas
  • vegetable oil for pan-frying
  • 3 cooked boneless, skinless, chicken breast halves, shredded
  • 10 ounces shredded Monterey Jack cheese
  • 3/4 cup minced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounces of roasted, cleaned and chopped fresh New Mexico green chiles
  • 2 ounces shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro


  • Preheat oven to 375 degrees F (190 degrees C ).
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel to keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
  • Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in preheated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Chicken Enchiladas w/ Creamy Green Chile Sauce

By | 2020-05-23T23:59:29+00:00 May 12th, 2016|Recipe|0 Comments

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