the gingered whisk

Green Chili Chicken Enchiladas

“Green Chili Chicken Enchiladas are a flavorful and easy meal the whole family will love. Corn tortillas are stuffed with chicken, cheese and sour cream and topped with a quick homemade green chili enchilada sauce!”

- The Gingered Whisk

Mild  Green Chiles

Key Ingredient

Green Chile Enchilada Sauce – diced green chiles, mild – vegetable oil – all purpose flour – cloves garlic – ground cumin – onion powder – chicken stock – salt

Ingredients

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Enchiladas – chicken breast, cooked – shredded Monterey jack cheese – sour cream – green onions, – garlic cloves – salt and pepper – white corn tortillas

Ingredients

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Green Chili Chicken Enchiladas

Yield

12 Enchiladas

Prep Time

10 Minutes

Total Time

40 Minutes

1. In a blender or food processor, blend the green chilies until smooth. Set aside.

Homemade green chili enchilada sauce

2. In a medium sized saucepan over medium heat, add the vegetable oil and allow it to warm up a minute.

Homemade green chili enchilada sauce

3. Add the flour to the oil and stir it to create a thick paste.

Homemade green chili enchilada sauce

4. Stir in the cumin, minced garlic, and onion powder.

Homemade green chili enchilada sauce

5. Slowly pour in the chicken stock, a few tablespoons at a time.

Homemade green chili enchilada sauce

6. Make sure all the chicken stock is incorporated into the flour mixture, creating a thick paste, before you add in the next small portion of stock. Continue adding small amounts of stock and stirring completely until all the stock has been added.

Homemade green chili enchilada sauce

7. Add the pureed chiles to the sauce.

Homemade green chili enchilada sauce

8. Allow to heat over medium heat, stirring very frequently, for 1 minute.

Homemade green chili enchilada sauce

9. Taste and season with a pinch of salt if needed.

Homemade green chili enchilada sauce

1. Cook the chicken. I like to grill my chicken, seasoned with salt and pepper, for 7 minutes per side until it reaches an internal temperature of 165 F. You can also broil it for 6 minutes per side. You can also use shredded rotisserie chicken from the store. Cut the chicken into small pieces and let it set aside while you prepare the rest of the filling.

Prepare the filling

2. In a large bowl, combine the cooked chicken, half of the shredded Monterey jack cheese, sour cream, sliced green onions, minced garlic, and salt and pepper. Mix to combine and set aside.

Prepare the filling

1. Preheat the oven to 350 F.

Assemble the enchiladas.

2. Spray a 9x13 baking pan with cooking spray.

Assemble the enchiladas.

3. Arrange two large plates with rims or flat bowls on the counter with the bowl of filling and the prepared baking pan beside.

Assemble the enchiladas.

4. In one of the plates, add 1 cup of the prepared green chili sauce.

Assemble the enchiladas.

5. Take one corn tortilla and dip it into the sauce to soften. You want to dip both sides of the tortilla, but it doesn’t need to be soaked.

Assemble the enchiladas.

6. Place the tortilla on the empty plate and place a few tablespoons of filling down the center of the tortilla.

Assemble the enchiladas.

7. Fold one edge of the tortilla over the filling and roll up. You do not need to fold the edges in, just let them stay open.

Assemble the enchiladas.

8. Carefully place the rolled enchilada into the prepared baking dish.

Assemble the enchiladas.

9. Continue with the rest of the tortillas. You should be able to make about 12 enchiladas depending on how full you fill them.

Assemble the enchiladas.

10. Pour the remainder of the enchilada sauce over the top of the rolled tortillas in the baking pan.

Assemble the enchiladas.

11. Top with the remaining shredded cheese.

Assemble the enchiladas.

12. Bake in the preheated oven for 18-20 minute, until the cheese is melted and the sauce is bubbly.

Assemble the enchiladas.

Visit The Gingered Whisk for more notes and tips on making the BEST Green Chili Chicken Enchiladas!

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Enjoy!

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