Creamy Green Chili & Chicken Enchiladas

After avoiding the use of the oven during the sizzling months of summer, it’s time to fire that baby up and move full steam ahead into fall with our favorite comfort dishes. Oh, bubbling cheese and creamy casseroles, how I’ve missed you. But the simplicity of a satisfying dish doesn’t have to end now that you’ve stowed away the grill. This recipe for green chili and chicken enchiladas will be on repeat for months on end, and it’s easy to make.

 

Creamy Green Chili & Chicken Enchiladas

Serves 4-6 people

2 tablespoon olive oil

12 corn tortillas

2 tablespoons butter

1 medium yellow
onion, diced

2 jalapenos, diced

1 red bell pepper, diced

3 garlic cloves, crushed

6-ounce can diced
green chilies, drained

Salt and pepper to taste

¼ cup flour

2 cups chicken stock

8 ounces cream cheese

2 cups Monterey Jack cheese

3 chicken breasts, cooked and shredded

2 cups sharp cheddar cheese

Limes, green onion, chopped tomatoes, and cilantro to garnish

  1. Preheat your oven to 350 degrees. Place oil in a nonstick frying pan over medium heat. Once the oil is hot, give each tortilla a quick fry, about 10 seconds, on each side to soften. Place cooked tortillas aside.
  2. In a large pot suitable for soup or cooking pasta, heat butter over medium to medium-high heat. Sauté onions, jalapenos, peppers, garlic, and green chilis until soft, about 5-7 minutes. Season with salt and pepper.
  3. Add the flour and cook for another 5 minutes, stirring continually. Pour the chicken stock into the pot, and stir vigorously to loosen any bits from the bottom of the pan. Once this begins to thicken, add the cream cheese. Melt the cream cheese, and simmer on low until you have a thick, creamy sauce.
  4. Remove from the heat, and add 1 cup Monterey Jack cheese. Save 1 cup of Monterey Jack for topping the enchiladas. Stir to melt the cheese. Check for seasoning. Set up an assembly line for your enchiladas.
  5. In a 9-by-13 casserole dish, ladle 2 cups of sauce into the bottom. On a plate, add a bit of chicken and cheddar cheese to the middle of the tortilla, roll it tightly, and place it in the farthermost corner of the dish. Continue this process for the remaining tortillas.
  6. Cover the enchiladas with all of the cream sauce. Top with the 1 cup of reserved cheese. Cover tightly with foil, and bake for 30 minutes. Remove the foil, and bake for an additional 10 minutes.
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