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Chicken Enchiladas with Creamy Green Chile Sauce
SUBMITTED BY:
aaronspool
PHOTO BY:
ONIOND
"Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!"
RECIPE RATING:
Read Reviews
(42)
Review/Rate This Recipe
PREP TIME
35 Min
COOK TIME
35 Min
READY IN
1 Hr 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
10 ounces shredded Monterey Jack cheese
3/4 cup minced onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
2 ounces shredded Monterey Jack cheese
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
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REVIEWS
Reviewed on Mar. 19, 2008 by
naples34102
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naples34102
Mar. 19, 2008
Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!
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17 users found this review helpful
Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these...
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Reviewed on Mar. 30, 2008 by
JEANNELYNN
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JEANNELYNN
Mar. 30, 2008
Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I also added more green chile as my family prefers it hot! It was easy to make & will have it again soon..thanks!
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12 users found this review helpful
Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it...
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Reviewed on Aug. 8, 2007 by Natalie
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Natalie
Aug. 8, 2007
This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the meat off of it. For the sauce I used a 14 oz. can of chicken broth,1/2 cup sour cream & 1/2 cup greek style yogurt to cut some of the fat. I also added some garlic powder,cumin, & paprika.When I rolled the tortillas with the chicken and cheese, I spooned a little bit of sauce on top before rolling them.Baked them at 350 degrees for 30 minutes.I used a 9x12 dish and was able to squeeze a couple extra tortillas in there.My husband loved this dish!! Not runny at all, just delicious!
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10 users found this review helpful
This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the...
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Reviewed on Mar. 2, 2008 by Carrie
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Carrie
Mar. 2, 2008
This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce, and I put the small can of green chiles in with the filling. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a yummy side dish. It might have been too much cream sauce otherwise.
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8 users found this review helpful
This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about...
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Reviewed on May 29, 2007 by Robbie
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Robbie
May 29, 2007
The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream to the filler mixture and also used freshly chopped sauteed onion instead of minced) in efforts to get the kids to eat it. :-)
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8 users found this review helpful
The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream...
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Reviewed on Sep. 26, 2007 by
apaige232
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apaige232
Sep. 26, 2007
Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the Mexican food restaurants here, and there are a lot of them!
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4 users found this review helpful
Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the...
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Reviewed on Jun. 20, 2008 by
URSIFORM
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URSIFORM
Jun. 20, 2008
This was a huge hit with my family and guests, very easy to make and really delicious. I'm going to add some heat next time & use fresh jalapeƱos in the sauce as the canned chilies were a bit too mild for me. Great recipe, I will definitely be making this again!
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2 users found this review helpful
This was a huge hit with my family and guests, very easy to make and really delicious. I'm...
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Reviewed on Mar. 20, 2008 by
tunatwist
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tunatwist
Mar. 20, 2008
wow...this is great stuff! i only used two chix breasts and added sauteed mushrooms to the filling in place of the third breast. instead of green chilis (i don't care for them), i subbed tomatilla sauce--and added a little extra. i also mixed the cilantro into the sauce so the flavor would bake through instead of possibly tasting like an 'afterthought'. added 1 tsp. cayenne and 1 Tbs. garlic powder as well. i baked with the green onions on top for the same reason, rather then adding them after the pan was out of the oven. last, i subbed panela cheese for the mozz. and sprinkled a crumbly mex. cheese on the top after i pulled it out of the oven. !magnifico! would make again in a heartbeat! p.s. makes for great left-overs as well. just *HAD* to nuke a lil sample after re-living last night's awesome experience! mmmmm. i think i'm goin' back for more.
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2 users found this review helpful
wow...this is great stuff! i only used two chix breasts and added sauteed mushrooms to the...
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Reviewed on Jun. 18, 2007 by
ALLIE
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ALLIE
Jun. 18, 2007
Delicious! I made it last night and it was a hit!! The creamy sauce is such a welcome change to traditional enchiladas! I made a slight change by using cooked jalapeno chiles and chopping them finely, otherwise, followed the recipe and enjoyed it immensely!
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