Description
Delicious Green Chile Chicken Enchiladas made with shredded rotisserie chicken, a flavorful seasoning blend, creamy green chile sauce, and a blend of Monterey Jack and Pepper Jack cheeses, baked to perfection for a comforting Mexican-inspired meal.
Ingredients
Scale
Chicken Filling
- 2 1/2 cups shredded rotisserie chicken
- 1/2 lime, juice of
- 2 teaspoons hot sauce (Valentina or similar)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp adobo all-purpose seasoning
- 1 cup shredded cheese (mixed Monterey Jack and Pepper Jack)
Enchiladas
- 8 flour tortillas, taco-sized (8 inches)
- 1.5 cups shredded Monterey Jack cheese
- 1.5 cups shredded Pepper Jack cheese
Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1 1/2 cups chicken stock
- 4 oz. can diced green chiles, undrained
- 3/4 cup sour cream at room temperature
- Remaining seasoning blend (1 tsp cumin, chili powder, paprika, onion powder, garlic powder, 1/2 tsp adobo seasoning)
- Half of remaining shredded cheese (about 1/2 cup of the Monterey Jack and Pepper Jack mix)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13-inch casserole dish with nonstick spray to prevent sticking during baking.
- Mix Seasoning Blend: Combine the cumin, chili powder, paprika, onion powder, garlic powder, and adobo all-purpose seasoning in a small bowl and set aside for later use.
- Prepare Cheese: Shred Monterey Jack and Pepper Jack cheeses and combine them. Set aside for assembly and sauce preparation.
- Prepare Chicken Filling: In a medium bowl, mix shredded rotisserie chicken with lime juice, hot sauce, and half of the seasoning blend until evenly coated. Add 1 cup of the shredded cheese blend to the chicken and mix well.
- Make the Sauce: In a large saucepan over medium-low heat, melt the butter. Add minced garlic and cook until fragrant for about 1 minute. Whisk in flour and cook while stirring continuously for 2 minutes to make a roux.
- Add Liquids and Seasoning: Gradually pour in chicken stock while whisking to avoid lumps. Bring the sauce to a simmer, then add the remaining seasoning blend and undrained diced green chiles. Cook until the sauce begins to thicken.
- Finish the Sauce: Remove the saucepan from heat and stir in the sour cream until smooth. Add half of the remaining shredded cheese, stirring until it melts into the sauce.
- Assemble Enchiladas: Spread 1/3 cup of the sauce evenly on the bottom of the prepared casserole dish. Spoon about 1/3 cup of the chicken filling onto the lower half of each flour tortilla. Roll each tortilla tightly and place seam-side down in the casserole dish. Repeat for all tortillas.
- Add Sauce and Cheese: Pour or spoon the remaining sauce over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake: Bake uncovered in the preheated oven for 20 minutes. Optionally, broil for an additional 3-5 minutes to brown and bubble the cheese on top.
Notes
- Do not overbake the enchiladas to prevent the flour tortillas from becoming soggy or gummy.
- Using rotisserie chicken saves time and adds extra flavor.
- Lime juice and hot sauce add brightness and heat; adjust to taste.
- If you prefer, use corn tortillas for a gluten-free option but note the cooking time and texture may vary.
- Let the sour cream come to room temperature before adding to the sauce to avoid curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
