Fast and Easy Green Chicken Enchiladas
Fast and Easy Green Chicken Enchiladas
Ingredients
For the Green Enchilada Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can diced green chiles, 4 ounce
- 10 ounces cream cheese
- 1 can evaporated milk, 5 ounce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchiladas
- 2 cups cooked shredded chicken
- 12 corn tortillas
- 2 cups Monterey Jack cheese, shredded
Instructions
- 1
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
⏱️ 2 min
- 2
Add 2 tablespoons of all-purpose flour to the melted butter and whisk constantly for 1 minute to create a roux.
⏱️ 1 min
- 3
Gradually whisk in 2 cups of chicken broth until the mixture is smooth and lump-free.
⏱️ 3 min
- 4
Stir in the 4 ounce can of diced green chiles, 10 ounces of cream cheese, and the 5 ounce can of evaporated milk.
⏱️ 2 min
- 5
Season the sauce with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to stir until the cream cheese is completely melted and the sauce is smooth. Remove from heat.
⏱️ 5 min
- 6
Preheat your oven to 375°F. Pour a small amount of the prepared green enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly to coat.
⏱️ 5 min•🌡️ 375
- 7
Take one corn tortilla at a time and dip it into the green enchilada sauce, ensuring both sides are coated.
⏱️ 5 min
- 8
Place a spoonful of the cooked shredded chicken and a sprinkle of shredded Monterey Jack cheese onto the coated tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish.
⏱️ 5 min
- 9
Repeat step 8 with the remaining tortillas, chicken, and a portion of the cheese until all 12 tortillas are filled and arranged in the baking dish.
⏱️ 5 min
- 10
Pour the remaining green enchilada sauce evenly over the rolled tortillas in the baking dish. Top generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min
- 11
Bake in the preheated oven at 375°F for 20-25 minutes, or until the enchiladas are bubbly and the cheese is melted and lightly browned.
⏱️ 25 min•🌡️ 375
- 12
Remove the baking dish from the oven and let the enchiladas rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fast and Easy Green Chicken Enchiladas
For the Green Enchilada Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can diced green chiles, 4 ounce
- 10 ounces cream cheese
- 1 can evaporated milk, 5 ounce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchiladas
- 2 cups cooked shredded chicken
- 12 corn tortillas
- 2 cups Monterey Jack cheese, shredded
Instructions
- 1
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
⏱️ 2 min - 2
Add 2 tablespoons of all-purpose flour to the melted butter and whisk constantly for 1 minute to create a roux.
⏱️ 1 min - 3
Gradually whisk in 2 cups of chicken broth until the mixture is smooth and lump-free.
⏱️ 3 min - 4
Stir in the 4 ounce can of diced green chiles, 10 ounces of cream cheese, and the 5 ounce can of evaporated milk.
⏱️ 2 min - 5
Season the sauce with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to stir until the cream cheese is completely melted and the sauce is smooth. Remove from heat.
⏱️ 5 min - 6
Preheat your oven to 375°F. Pour a small amount of the prepared green enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly to coat.
⏱️ 5 min•🌡️ 375 - 7
Take one corn tortilla at a time and dip it into the green enchilada sauce, ensuring both sides are coated.
⏱️ 5 min - 8
Place a spoonful of the cooked shredded chicken and a sprinkle of shredded Monterey Jack cheese onto the coated tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish.
⏱️ 5 min - 9
Repeat step 8 with the remaining tortillas, chicken, and a portion of the cheese until all 12 tortillas are filled and arranged in the baking dish.
⏱️ 5 min - 10
Pour the remaining green enchilada sauce evenly over the rolled tortillas in the baking dish. Top generously with the remaining shredded Monterey Jack cheese.
⏱️ 2 min - 11
Bake in the preheated oven at 375°F for 20-25 minutes, or until the enchiladas are bubbly and the cheese is melted and lightly browned.
⏱️ 25 min•🌡️ 375 - 12
Remove the baking dish from the oven and let the enchiladas rest for 5 minutes before serving.
⏱️ 5 min