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Creamy Green Chili Chicken Enchiladas


Description

Scroll to the bottom for more details!


Ingredients

Scale

1 Lepp’s Rotisserie Chicken, or 4 cups shredded chicken

3 cups shredded mild Cheddar Cheese

810 medium flour tortillas, 7-8 inch ones are best

Green Chili Sauce:

2 tbsp. Butter

2 tbsp. Olive oil

½ small onion, chopped

4 garlic cloves, minced

¼ cup flour

2 cups Lepp’s chicken broth (save the juice from the bottom of the roasted chicken container and use that as part of this, it’s packed full of flavour)

OR 2 cups boiling water mixed with 2 tsp. Major’s Chicken Base

1 cup salsa verde, Herdez brand is my favourite

2 tsp. Triple Smoke Tex-Mex seasoning (if you don’t have Triple Smoke, use some chili powder, cayenne pepper and salt to taste)

1 tsp. Cumin

1 cup sour cream (don’t use lite)

1  114 ml. diced green chilis, not drained

Optional Garnishes

Chopped tomatoes

Diced Avocado or Guacamole

Cilantro


Instructions

Pull the rotisserie chicken apart, discarding all the bones and skins and chop the meat.  Save the juices from the bottom of the container for the chicken broth portion. Put 4 cups of shredded chicken in a large bowl, setting aside the rest of it. You can save the extra chicken for another recipe, like chicken salad sandwiches! 

Preheat oven to 350 degrees

Melt butter and olive oil over medium heat in a large saucepan or skillet. Add onion and saute a few minutes until softened. Add garlic and sprinkle with the flour, mixing well for about 2 minutes. Reduce heat to low and slowly add chicken broth, whisking constantly until it comes to a boil. Add salsa verde, green chilis and spices. Simmer until thickened.  Remove from heat and add the sour cream.  This mixture will now be referred to as your Green Chili sauce.

Add 1 cup Green Chili sauce and 2 cups shredded cheese to the chicken. Stir well to mix thoroughly.  

Spread ½ cup Green Chili sauce on the bottom of a lightly greased 9 x 13-inch baking dish.  Spread out a tortilla shell, add about ½ cup chicken mixture to each tortilla and roll up tightly. Line them up seam side down in the baking dish. Top evenly with remaining Green Chili sauce followed by remaining cheese. I find the perfect size to be the 7-8 inch tortillas, but if you only have the larger ones, cut the ends off them after rolling to fit the pan. The ends never have any filling in them anyway!  

Bake uncovered at 350 degrees for at least 30 minutes, or until cheese is completely melted and bubbling. Serve with optional garnishes.  

This makes a very saucy dish. If you don’t like it quite as saucy, leave some of the sauce out. Add it to some cooked rice or top a grilled chicken breast with it. Don’t have, or like, salsa verde? Use a red salsa instead. 

Notes

These can be frozen, unbaked. Thaw before cooking.

Carrie’s Enchiladas were one of the very first recipes we published on our website as it was a family favorite. I created the recipe for my daughter Carrie, who loved creamy enchiladas. It uses a tin of cream of chicken soup, because that was what we did back in the 1980’s! I felt it was time for a recipe update to eliminate some of the processed ingredients. These enchiladas are super creamy, cheesy and delicious. Farmer Rob loves Mexican food but he has now eaten Mexican food for a whole week while I tested and perfected these recipes and is starting to get tired of it. But since serving Tex-Mex foods is really just an excuse to sip on a margarita, he’s not complaining too loudly.

 

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