Green Chili Chicken Enchiladas

Friday, June 26, 2015


During my hours of surfing through Pinterest for ideas, inspirations and just for fun, I finally came upon a recipe for green chili chicken enchiladas that didn't use that dreaded cream of something crappy soup. I had been looking for one for a while and was always discouraged by my search results.

Thanks to Recipies, Food & Cooking for posting this great recipe, but I did have to make some alterations to it to make it my own.


10 flour tortillas
2 cups cooked, shredded chicken 
2 cups shredded Monterey Jack cheese
3 charred and peeled, diced green chilies
1-2 jalapenos, chopped
1 onion, diced
4 cloves garlic, minced
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
5 oz. cream cheese
½ cup sour cream
1 14oz. can sweet corn kernels, drained and rinsed
1 14oz. can black beans, drained and rinsed


Preheat oven to 350 degrees and grease a 9 x 13 pan.

In a sauce pan, add a couple tablespoons of oil and saute onion, green chilies, garlic and jalapeno until onion has softened. Remove from pan and add to a large bowl with the shredded chicken, corn and black beans. In the same sauce pan you used for the veggies, melt butter, stir in flour and cook 1 minute to make a light roux. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Add cream cheese and stir until melted then remove from heat. Stir in sour cream and season with salt and pepper to taste. Pour over chicken and veggie mixture and add 1 1/2 cups of the Monterey Jack cheese.

Roll chicken and veggie mixture into tortillas and place in greased pan. Pour any additional sauce mixture over enchiladas and top with remaining cheese. Bake 25 minutes or until hot and bubbly and the cheese is browned. 

These came out so good I want to make them again tonight!


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