Chicken Enchiladas with Creamy Green Chile Sauce
There's something deeply comforting about a pan of enchiladas coming out of the oven, bubbling and golden at the edges. This version skips the usual red sauce in favor of a creamy, tangy green chile sauce that turns simple shredded chicken and melted Monterey Jack into something special.
Ingredients
- 2 tablespoons vegetable oil plus more as needed
- 12 corn tortillas
- 3 cups shredded chicken breast cooked
- 16 ounces Monterey Jack cheese shredded, divided
- ½ cup onion minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces green chiles chopped and drained
- ¼ cup green onions chopped, for garnish
- 2 tablespoons fresh cilantro chopped, for garnish
Notes
Adjust the amount of green chiles to control the spice level. Leftovers keep well in the fridge for up to 3 days. Unbaked enchiladas (without sauce) can be frozen for up to 2 months.
Nutrition Facts
- Calories: 646
- Total Carbohydrate: 33g
- Dietary Fiber: 4g
- Total Sugars: 5g
- Protein: 38g
- Total Fat: 41g
- Saturated Fat: 21g
- Cholesterol: 146mg
- Vitamin C: 50mg
- Sodium: 791mg
- Calcium: 532mg
- Iron: 2mg
- Potassium: 500mg