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Green Chili White Chicken Enchiladas

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I grew. And picked. And roasted. And peeled. And chopped. And canned these chilies. Then it was April.

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How have I not used these chilies yet?! For whatever reason, I always forget about these little guys. Alas, we shall make Green Chili White Chicken Enchiladas. We almost always make our enchiladas with red sauce, but I really wanted to highlight the chilies with a milder sauce. Matt hates almost all white sauces . . . can’t stand mayo . . . doesn’t like sour cream, so this sauce starts with a roux (and a little sour cream . . . mum’s the word, K?).

Because Matt thinks white sauces are scary, these enchiladas are light on sauce (And actually, I probably only used half as written). If you like a lot of sauce, I suggest doubling the sauce recipe (see note at bottom of recipe).

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There are many ways to shred chicken. You can poach and shred, cheat and by a rotisserie chicken and shred (I won’t tell . . . we’re tight like that), but my favorite is how Ree Drummond shreds her chicken for Chicken Tortilla Soup (which is delicious, by the way).

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I used chicken tenders this particular time, but boneless skinless chicken breasts work equally as well.

I went with pepper jack for the filling and monterey jack on top. Your choice, though 🙂

Yum! And the guy gave it two thumbs up

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Green Chili White Chicken Enchiladas

Created by on 08.05.16

  • Serves: 4

Ingredients

Sauce*

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 4 ounces canned green chilies
  • 1 cup shredded white cheese

Filling

  • 2 cups shredded chicken (~1 lb raw)
  • 1 cup shredded white cheese
  • 4 ounces canned green chilies
  • 8 (6-inch) tortillas

Toppings (Optional)

  • Cilantro
  • Chopped avocado
  • Salsa

Instructions

  1. Preheat oven to 425 degrees. Lightly grease 9×13 baking dish.
  2. For the sauce: Melt butter in small saucepan over medium heat. Whisk in flour until light brown, about 1 minute. Add chicken broth, whisking constantly, until thickened, 3–5 minutes. Stir in sour cream and green chilies.
  3. Four the filling: In a medium bowl, combine shredded chicken, chilies, and shredded cheese.
  4. To assemble, place 1/4 cup filling mixture on tortilla, roll up, and place seam-side down in baking dish. Top with sauce and cheese.
  5. Bake 20–25 minutes, until heated through and cheese it melted.
  6. Serve immediately with optional toppings, if desired.
  7. *Note: As written, this is a smaller amount of sauce. If you prefer a saucier enchilada, double everything except the chilies and cheese.
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