Green Chile Chicken Enchiladas
This recipe for Green Chile Chicken Enchiladas has become an absolute family favorite. It's even better that I can use leftover shredded chicken or rotisserie chicken if I forget to thaw something. It's smothered in the creamiest, dreamiest green chile sour cream sauce and topped with lots of cheese.
Ingredients
For the Enchiladas
- 3 cups shredded rotisserie chicken
- 8 flour tortillas
- 1 pkg taco seasoning
- 1 tablespoon garlic powder
- 2 tablespoon pickled jalapeno juice
- 1 can diced green chiles, undrained
- 2 cups shredded pepper jack cheese (reserve 1 cup for topping)
- 2 cups shredded monterey jack cheese (reserve 1 cup for topping)
For the Sauce
- ½ stick butter
- 2 tablespoon minced garlic
- 2 tablespoon all purpose flour
- 1 cup chicken broth
- 1 can green chile enchilada sauce
- 1 cup heavy cream
Instructions
- Preheat oven to 400 degrees. Spray a 9×13 casserole dish with nonstick spray.
- In a medium bowl, add the shredded chicken, jalapeno juice, undrained green chiles, and ½ of the taco seasoning. Mix well until chicken is evenly coated. Add in one cup of each cheese and toss together.
- In a large saucepan over medium to low heat, add the butter and melt. Add in the garlic and cook until fragrant, about 1 minute. Whisk in the flour, stirring continuously for 2 minutes. Pour in the chicken broth, stirring well with a whisk.
- Bring the sauce to a simmering boil and add in the remaining seasoning and enchilada sauce. Once it begins to thicken, remove it from the heat and add the heavy cream, stirring until combined. Add half the remaining cheese, stirring until it melts into the sauce.
- Take one cup of the sauce mixture and spread it over the bottom of your pan.
- Next, assemble the enchiladas. Roll about ½ cup of the chicken filling into each tortilla and roll up. Place each tortilla seam side down in the dish.
- Pour the rest of the sauce over top the enchiladas in the pan. Top with your remaining cheese and bake uncovered for 20-25 minutes at 400 degrees.
Notes
You have a couple of options when it comes to freezing, and both work great depending on how you like to plan ahead.
If you are freezing before baking, go ahead and assemble the enchiladas but hold off on the sauce. Wrap everything up and freeze it as is. When you are ready to make it, pull it out, add your sauce fresh, and bake. This keeps everything from getting too soft and gives you that just-made texture.
If you already baked them, no problem. Let the enchiladas cool completely, then portion them out before freezing. This is my personal favorite way to do it. Having individual portions ready to go makes weeknights so much easier, and you are not stuck reheating the same big pan for days in a row.
When you are ready to eat, move your enchiladas from the freezer to the fridge the day before so they can thaw. Once thawed, cover with foil and warm them in the oven at 375°F for about 15 minutes. After that, uncover and bake a little longer until everything is hot and bubbly.