Green chile chicken enchiladas

on Jul 03 in chicken by

Deliciously creamy, serves a crowd, and i have yet to have someone not ask me for the recipe

Serves 8

1 rotisserie chicken, pulled apart and shredded

1 large onion, chopped

1 tbl spoon grapeseed oil

1/2 tsp cumin

1/2 tsp chili powder

8 (8inch) flour tortillas, softened

1(15.5oz) can Goya refried black beans

1 1/2 cups grated Mexican cheese blend, divided

1/4 cup butter

1/4 cup flour

1 (15oz) can chicken broth

1 cup sour cream

1 (4oz) can chopped green chilies

1 (19oz) can green chile enchilada sauce (i use Las Palmas)

Heat oil in a frying pan over medium-high heat

Saute onion until translucent, add chicken, 1/2 tsp cumin, 1/2 tsp chili powder,  and cook till warm

Spread the refried beans in the middle of the 8 tortillas

Divide chicken mixture evenly between the 8 tortillas, add 1 1/2 tbl spoons cheese to each tortilla

Roll enchilada’s and place seem side down in a 9*13 baking dish that has been lightly sprayed with non-stick cooking spray.

Melt butter in a large sauce pan; stir in flour to make a roux; stir and cook until bubbly, and a slight brown color; gradually whisk in chicken broth then bring to boiling while stirring frequently

Remove from heat; stir in sour cream, green chili enchilada sauce, and green chilies; pour sauce evenly over enchiladas

Top with the remaining 3/4 cup cheese and bake at 400 for 25 minutes until cheese is melted and the sauce near the edges of the baking dish is bubbly

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One Comment

  • susand406 says:

    These enchiladas are very flavorful and using a rotisserie chicken from Costco (my personal favorite) makes it even easier to make!

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