Creamy Chicken and Green Chile Enchiladas

May 5, 2022
4 cups cooked chicken, shredded
3 cups Monterey Jack cheese, shredded
8-10 medium flour tortillas
2 tbsp. butter
2 Tbsp. olive oil
1/2 cup diced yellow onion
4 cloves garlic, minced
1/4 cup flour
2 cups chicken broth
1 cup Hatch Chile Verde
1 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 cup sour cream
1/4 cup Santa Fe Seasons Flame Roasted Green Chile

Preheat oven to 350 degrees F
Melt butter with olive oil over medium heat in a large saucepan
Add onion and sauté 3 minutes, until soft and translucent
Sprinkle in flour and garlic. Stir to combine and cook 2 minutes
Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chile and spices
Bring to a boil then reduce to a simmer until thickened
Remove from heat and stir in sour cream
Add chicken to a large bowl. Stir in 1 cup of the green chile sauce and 2 cups of cheese
Spread 1/2 cup of the green chile sauce on the bottom of a lightly greased 9x13 baking dish
Add enchilada filling to the center of each tortilla, roll tightly and line in the dish seam side down
Top with remaining green chile sauce followed by the remaining cheese
Bake uncovered at for 30-35 minutes until cheese is completely melted and enchiladas are bubbling
Broil until cheese is golden. Top with sour cream, chopped cilantro and diced tomatoes

Click here for Hatch Chile Verde

Click here for Santa Fe Seasons Flame Roasted Green Chile

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