Name: Cheesy Green Chile Chicken Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 tablespoons chopped fresh cilantro; 1/2 teaspoon chipotle chile powder; 4 tablespoons butter; 1 pound shredded Mexican blend cheese (jack, cheddar, queso quesadilla, asadero); 1 onion, chopped; 8 whole wheat flour tortillas (10-inch); 3 cloves garlic, chopped; 1 1/2 cups chopped fresh tomatillos; 1 (4 ounce) can chopped green chiles; 1/4 teaspoon salt; 4 tablespoons flour; 1 cup sour cream (light); 4 cups cooked, shredded chicken (deli roasted chicken); 1/8 teaspoon ground black pepper; 1/2 teaspoon ground cumin; 2 cups chicken stock

Chicken Enchiladas

What kind of tortillas are best for chicken enchiladas?

What can I add to chicken enchiladas for more flavor or texture?

How long will the chicken enchiladas keep in the fridge or freezer?

Experience the perfect fusion of flavors with these mouthwatering green chile chicken enchiladas, loaded with a delicious homemade green enchilada sauce, tender shredded chicken, and melted cheese.

Milk

Wheat

Gluten Free

Lactose Free

Fresh Vegetables

gram

fresh cilantro

Seasonings

chipotle powder

Butter & Margarine

butter

Cheese

mexican cheese blend

onion

Tortillas & Wraps

flour tortilla

garlic

tomatillo

Canned Vegetables

Diced Green Chile

salt

Flour & Meal

all purpose flour

Creams & Creamers

sour cream

Poultry

rotisserie chicken

black pepper

ground cumin

Stocks & Broths

milliliter

chicken stock

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Niacin (B3)

Vitamins

Vitamin B6

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Calcium

Minerals

Iron

Magnesium

Phosphorus

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Folic Acid (B9)

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

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Cheesy Green Chile Chicken Enchiladas

Produce

Baking Goods

Dairy

Bakery

Meat & Seafood

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/cheesy-green-chile-chicken-enchiladas-2701601-1.jpeg

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

Melt butter in a large saucepan over medium heat. Add chopped onion and garlic, sautéing until translucent.

Stir in flour, then gradually whisk in chicken stock.

Add chopped tomatillos, green chiles, cumin, salt, and pepper to the saucepan. Simmer for 10 minutes, stirring occasionally.

Remove the saucepan from heat and stir in sour cream.

In a large bowl, combine shredded chicken, chopped cilantro, chipotle chile powder, and 1 cup of the sauce.

Spread 1 cup of the sauce on the bottom of the greased baking dish.

Place one tortilla on a plate, add 1/8 of the chicken mixture, and top with a handful of shredded cheese.

Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat for the remaining tortillas.

Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.

Bake for 30-40 minutes, until hot, bubbly, and the cheese has melted. Let stand for a few minutes before serving.

Cheesy Green Chile Chicken Enchiladas

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