Enchiladas with Green Sauce
Hearty chicken enchiladas stuffed with a creamy, cheesy chicken mixture and topped with an easy, homemade green sauce.
Ingredients
- For the sauce:
- 2 Tbsp oil
- 1/2 white onion chopped
- 1 jalapeno finely chopped*
- 2 garlic cloves minced
- 2 Tbsp flour
- 1 tsp cumin
- 1/2 tsp dried oregano
- 3 4 oz cans mild green chiles
- 1 1/2 cups vegetable broth
For the enchiladas:
- 8 large flour tortillas
- 4 cups cooked chicken shredded**
- 1 garlic clove minced
- 1/2 tsp cumin
- 1/2 cup sour cream
- 1/2 cup green sauce
- 3 cups shredded cheese divided***
Instructions
- To make the sauce heat the oil over medium heat in a medium saucepan.
- Add in the onion and jalapeño. Cook until softened, about 5 minutes.
- Add in the garlic and cook 2 minutes more.
- Stir in the flour.
- Stir in the cumin and oregano. Cook, stirring often, 2 more minutes.
- Add in the green chiles, the broth and 1/2 tsp salt. Simmer for about 5 minutes until slightly thickened.
- Remove from heat. Puree if desired (I usually partially puree it but leave some texture).
- To make the enchiladas combine together the chicken, garlic, cumin, sour cream, green sauce and 1 cup cheese. Mix well.
- Lay the tortillas out and spread about 1/2 cup of the chicken mixture down the center of each.
- Roll the tortillas up, leaving the ends open.
- Spread about 1/4 cup of the green sauce in the bottom of a 9”x13” baking pan. Lay the tortillas side by side in the pan.
- Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Bake at 375 for about 30 minutes, until the cheese is melted and bubbly.
Notes
*remove the seeds if you want a milder sauce
**I poached 2 large chicken breasts to get this amount.
***any mild cheese works here. I like mozzarella or pepper jack.
**I poached 2 large chicken breasts to get this amount.
***any mild cheese works here. I like mozzarella or pepper jack.
Tried this recipe?Let us know how it was!