Baked Green Chile Chicken Enchiladas Recipe
Make Baked Green Chile Chicken Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchilada Filling
Green Chile Sauce
Assembly & Toppings
Method
Enchilada Filling
- 1
Prepare aromatics
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 cup chopped onion and sauté until translucent, 4–5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.
- 2
Combine filling ingredients
Add 4 cups shredded cooked chicken and 1.5 cups diced roasted green chiles to the skillet. Stir to combine and heat through for 2–3 minutes. Transfer mixture to a large bowl and let cool slightly.
- 3
Mix creamy components
To the warm chicken mixture, add 4 oz softened cream cheese, 1 cup sour cream, 1 cup shredded Monterey Jack, 1/4 cup chopped cilantro, 1 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir until the cream cheese melts and the mixture is evenly combined. Taste and adjust seasoning as needed.
Green Chile Sauce
- 4
- 5
Add broth and chiles
Slowly whisk in 2 cups chicken broth until smooth. Add 1 cup pureed or finely chopped roasted green chiles and 1/2 tsp ground cumin. Bring to a gentle simmer, whisking, and cook until slightly thickened, about 3–4 minutes.
- 6
Finish the sauce
Remove from heat and whisk in 1/2 cup sour cream, 1 tablespoon fresh lime juice, 3/4 tsp kosher salt, and 1/4 tsp black pepper until smooth. Taste and adjust salt or lime as needed. Keep warm; if the sauce gets too thick, thin with a little extra chicken broth (1 tbsp at a time).
Assembly & Baking
- 7
Preheat oven and prepare dish
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little oil.
- 8
Warm tortillas
Warm the 10 flour tortillas to make them pliable: wrap in a damp paper towel and microwave 30–45 seconds, or heat briefly in a dry skillet or on a griddle, brushing lightly with 1 tablespoon oil if desired. Keep warm under a towel to prevent drying.
- 9
Fill tortillas
Spoon about 1/3 cup of the chicken filling onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Arrange enchiladas snugly in rows (you should get about 9–10 enchiladas depending on fill amount).
- 10
Top with sauce and cheese
Pour the warm green chile sauce evenly over the rolled enchiladas, using a spatula to spread so all are coated. Sprinkle 1.5 cups shredded cheddar or extra Monterey Jack evenly over the top.
- 11
Bake
Bake uncovered in the preheated oven until the cheese is melted and sauce is bubbly, 18–22 minutes. If you want a lightly browned top, place under the broiler 1–2 minutes—watch carefully to avoid burning.
- 12
Rest and garnish
Remove from oven and let rest 5 minutes. Garnish with 1/4 cup chopped cilantro, 1/4 cup sliced green onions, and 1/2 cup diced tomatoes or pico de gallo, if using. Serve warm.