• prep: 25 min
• cook: 35 min
• total: 1 hr

servings:

These Green Chile Chicken Enchiladas are easy to make, satisfyingly rich, cheesy, creamy and saucy - no dry chicken enchiladas here! - with flavor exploding homemade green chile sour cream white sauce (no cream soup)! These Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner. 

• 4 cups shredded or chopped chicken*
• 3 cups shredded Monterrey Jack cheese (divided)
• 8-10 medium flour tortillas
• 2 tablespoons unsalted butter
• 2 tablespoon olive oil
• 1/2 cup chopped onion (may sub 1 teaspoon onion powder)
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup mild salsa verde ((I use Herdez))
• 1 tsp EACH ground cumin, chicken bouillon
• 1/2 tsp EACH salt, cayenne pepper**
• 1 cup sour cream
• 1 4 oz. can mild diced green chilies (not drained)
• sour cream
• Tomatoes
• Avocados
• cilantro
• chips
• freshly squeezed lime
• hot sauce

Click Here For Step-By-Step Instructions