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Creamy Green Chile Chicken Enchiladas

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Prep Time 25 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • For the filling
  • 3 cups shredded cooked chicken rotisserie or poached
  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 8 oz diced green chiles two 4-oz cans or roasted fresh chiles
  • 1 teaspoon ground cumin
  • 4 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • For assembly
  • 8 flour tortillas 8-inch
  • 2 1/2 cups green enchilada sauce divided
  • 2 cups shredded Mexican-blend cheese or Monterey Jack and cheddar

Method
 

  1. Instructions
  2. Preheat the oven to 375°F (190°C). Spread 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch baking dish.
  3. Melt the butter in a skillet over medium heat. Add the onion and cook until soft, 3-4 minutes. Stir in the garlic, green chiles and cumin and cook 1 minute more. Remove from the heat.
  4. In a large bowl, stir the cream cheese and sour cream until smooth. Add the chile mixture, chicken, Monterey Jack, cilantro, lime juice, salt and pepper. Mix well, then taste and adjust the salt.
  5. Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds, until soft and pliable.
  6. Divide the filling among the tortillas (a generous 1/2 cup each). Roll up tightly and place seam-side down in the dish.
  7. Pour the remaining 2 cups of sauce over the enchiladas, covering the edges. Sprinkle the cheese evenly over the top.
  8. Bake uncovered for 20-25 minutes, until bubbling. For golden cheese, broil for the last 2-3 minutes, watching closely.
  9. Let rest 5 minutes. Garnish with cilantro and serve with sour cream, avocado and lime wedges.

Notes

Notes
Corn tortillas: use 12 (6-inch) corn tortillas, warmed until pliable.
Make ahead: assemble with only the bottom sauce, cover and refrigerate up to 24 hours. Add the top sauce and cheese just before baking, and bake 5-10 minutes longer.
Storage: refrigerate 3-4 days or freeze up to 3 months. Reheat covered at 350°F (175°C).
Homemade green chile sauce: saute 1/2 chopped onion and 2 garlic cloves in 2 tablespoons butter. Stir in 2 tablespoons flour, then whisk in 2 cups chicken broth. Add 1 cup chopped roasted green chiles and 1/2 teaspoon cumin and simmer 10 minutes. Blend with a handful of cilantro and season with salt.