Creamy Green Chicken Enchiladas

Okay, friends. This is your cheater recipe for a delicious weeknight dinner, that is literally so easy. If you aren't a chef (well, hey, neither am I...), this is a great straightforward recipe for you to try. This is a go-to of mine when I need to bring a meal to friends. I know enchiladas often end up on the Meal Train list, but these taste so different (and so much better) than the traditional red sauce ones. You can use store-bought sauce and a rotisserie chicken; however, making homemade sauce takes about 5 minutes, and is really so delicious. Make these puppies and then come back and tell me how much you loved them!

*One last thought before we get to the recipe. If you want to bulk up your filling, add one cup of cooked rice to it. It’ll stretch your meal and allow you to fill more tortillas to feed a larger crowd.

CREAMY GREEN CHICKEN ENCHILADAS

INGREDIENTS:

- 3 cups shredded chicken or a shredded rotisserie chicken for the easy-button nights
- 2/3 cup sour cream
- 2 cups sharp cheddar cheese, grated
- 1/2 white onion, diced
- 2 cloves garlic, minced
- chopped cilantro and scallions for garnish
- 2 cups homemade green enchilada sauce (recipe at bottom of page)
again, if it's an easy-button night, that’s okay! just use a 28-ounce can of your favorite *green* enchilada sauce. You'll have a bit of extra sauce.
- 8 flour tortillas

DIRECTIONS:

1.) Prepare your casserole dish (9x13 or similar), and preheat oven to 350 degrees.
2.) Sauté onion and garlic in heated olive oil, on medium heat. Cook for 4-5 minutes.
3.) Once cooked and lightly browned, transfer to a large mixing bowl.
Mix in your shredded chicken, 2/3 cup of sour cream, 1 cup of enchilada sauce, 1 cup of cheese, and a pinch of salt and pepper. Mix until well combined. If adding rice into the filling, mix in your pre-cooked rice here. Add a tiny bit more enchilada sauce if you need.
4.) Drizzle half of the remaining sauce onto the bottom of your baking dish.
5.) Spoon chicken mixture into tortillas, and roll up. Place seam side down on baking dish.
Repeat until your chicken mixture is finished.
6.) Top with remaining enchilada sauce + additional cup of cheese.
7.) Bake at 350 degrees for 30 minutes or until bubbly.
Pro tip, I always broil for a minute or so at the end to ensure my cheese is nice and crispy on top
8.) Garnish with fresh cilantro leaves and scallions.
Serve it up with a side of spanish rice and a simple green salad. Enjoy!

SAUCE INGREDIENTS:

- 2 T oil
- 1/2 cup finely diced onion
- 2 garlic cloves, minced
- 2 T flour
- 1 t cumin
- 1 t garlic powder
- 1/4 t paprika
- salt and pepper
- 2 cups chicken broth
- 7 ounces canned green chiles, drained
- optional: handful of fresh cilantro

DIRECTIONS:

1.) In a pan, heat 2 T oil over medium heat.
2.) Add diced onion and garlic, and cook until onions are translucent. Sprinkle cumin and garlic powder on top, and allow the flavors to bloom for 30 seconds or so, while stirring.
3.) Sprinkle 2 T flour on top, and mix thoroughly.
4.) Slowly add in 2 cups of chicken broth, mixing vigorously to avoid any clumps. By slowly, I mean add 1/4 cup or so at a time, stirring constantly until your sauce is lump-free
5.) Add 1/4 t paprika, salt and pepper
6.) Add drained green chiles, and cook for 10 minutes.
7.) Add more water/broth if necessary to thin out
8.) Remove from heat and add to a food processor once it's cool enough to work with. Add cilantro here if you prefer.

Blitz it in the processor until almost all the way smooth. You can skip this step if you like a chunkier sauce