Creamy Green Chile Chicken Enchiladas

Name: Creamy Green Chile Chicken Enchiladas
Total time: 45 minutes
Yield: 3
Ingredients: 1 Rotisserie Chicken, shredded (approx. 3 cups cooked chicken); 6 flour tortillas (fajita or small burrito size); 1 cup shredded Monterey Jack or Colby cheese; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup half & half; 1/2 cup heavy cream; 1 (7 oz) can Herdez Salsa Verde; 1 (4 oz) can diced green chiles, undrained; 1/4 cup sour cream or Greek yogurt; 1/4 tsp garlic powder; Salt and black pepper to taste; Jalapeño cream cheese or sour cream; Tostitos Salsa; Creamy Sriracha sauce

Flavorful rotisserie chicken and cheese enchiladas baked in a rich and creamy green chile sauce, perfect for a satisfying weeknight meal.

45 minutesServes 3Home cookOven

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Ingredients

Gather everything before you start cooking.

For the Enchiladas

1 Rotisserie Chicken, shredded (approx. 3 cups cooked chicken)
6 flour tortillas (fajita or small burrito size)
1 cup shredded Monterey Jack or Colby cheese

For the Creamy Green Chile Sauce

2 tbsp butter
2 tbsp all-purpose flour
1 cup half & half
1/2 cup heavy cream
1 (7 oz) can Herdez Salsa Verde
1 (4 oz) can diced green chiles, undrained
1/4 cup sour cream or Greek yogurt
1/4 tsp garlic powder
Salt and black pepper to taste

For Serving (Optional)

Jalapeño cream cheese or sour cream
Tostitos Salsa
Creamy Sriracha sauce

Steps

1
Preheat Oven and Prep Chicken
Preheat your oven to 375°F (190°C). Shred the rotisserie chicken, discarding skin and bones. Set aside.
~5 min
2
Start the Roux for the Sauce
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a thick paste (roux) forms.
~2 min
3
Whisk in Liquids and Simmer
Gradually whisk in the half & half and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce begins to thicken, about 3-5 minutes.
~5 min
4
Add Green Chiles and Flavorings
Stir in the Herdez Salsa Verde, diced green chiles (undrained), and garlic powder. Continue to simmer for another 2-3 minutes, allowing the flavors to meld. Remove from heat and stir in the sour cream or Greek yogurt until smooth. Season with salt and pepper to taste.
~5 min
5
Assemble Enchiladas
Pour about 1/2 cup of the creamy green chile sauce into the bottom of an 8x8 inch baking dish, spreading evenly. Take a flour tortilla, spoon about 1/4 cup of shredded chicken and a sprinkle of shredded cheese down the center. Roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, chicken, and cheese.
~10 min
6
Smother with Sauce and Cheese
Pour the remaining creamy green chile sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese over the top.
~2 min
7
Bake the Enchiladas
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
~20 min
8
Rest and Serve
Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set slightly. Serve with optional toppings like jalapeño cream cheese, Tostitos Salsa, and Creamy Sriracha sauce.
~5 min

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