🌶️ Green Chile Chicken & Onion Enchiladas
🍽️ Serves 4–6
🧺 Ingredients:
For the Filling:
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2 cups cooked, shredded chicken (rotisserie works great)
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1 medium white or yellow onion, finely chopped
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1 can (4 oz) diced green chiles (mild or hot, your choice)
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½ tsp garlic powder
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½ tsp cumin
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1 cup shredded Monterey Jack or Mexican cheese blend
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Salt & pepper, to taste
For the Sauce:
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1 tbsp butter
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1 tbsp flour
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1 cup chicken broth
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½ cup sour cream or Mexican crema
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1 small can (4 oz) green chiles
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Optional: ¼ cup salsa verde or 1–2 tbsp green enchilada sauce for kick
Assembly:
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8 corn or flour tortillas (warmed to prevent tearing)
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1 cup shredded cheese for topping
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Chopped cilantro or green onions (for garnish)
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Lime wedges (optional)
🔪 Instructions:
1. Make the Filling:
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Sauté chopped onions in a splash of oil over medium heat until soft and golden (about 5–6 minutes).
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In a large bowl, combine cooked chicken, sautéed onions, green chiles, garlic powder, cumin, 1 cup cheese, and a pinch of salt and pepper.
2. Make the Green Chile Sauce:
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In a saucepan, melt butter. Stir in flour and cook for 1 minute to form a roux.
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Whisk in chicken broth slowly. Bring to a simmer until thickened (2–3 minutes).
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Remove from heat, stir in sour cream and green chiles. Mix until smooth. Add salsa verde if using.
3. Assemble the Enchiladas:
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Preheat oven to 375°F (190°C).
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Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish.
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Fill each tortilla with a generous scoop of the chicken mixture, roll tightly, and place seam-side down in the dish.
4. Top and Bake:
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Pour remaining sauce evenly over the enchiladas.
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Sprinkle with remaining 1 cup shredded cheese.
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Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
5. Garnish and Serve:
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Let cool slightly. Garnish with fresh cilantro, green onions, or a squeeze of lime.
👵 Grandma Mari’s Tips:
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She liked to add a spoonful of cream cheese to the filling for extra richness.
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Use grilled or smoked chicken for more depth.
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Serve with Mexican rice, refried beans, or a simple avocado salad.
Would you like this adapted for a freezer meal, casserole-style, or made with a verde salsa base instead of the sour cream sauce?