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Creamy Enchiladas Verde

These are the whole enchiLOTa
Course Main Course
Cuisine Tex-Mex
Prep Time 20 minutes
Cook Time 20 minutes
Baking Time 20 minutes
Servings 6
Calories 671kcal


  • 12 fajita size flour tortillas
  • 2 pounds boneless skinless chicken (cubed or shredded)

For the Sauce:

  • 3 Tbsp unsalted butter
  • ½ sweet onion (chopped)
  • 1 jalapeño pepper (chopped)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • 4 cloves garlic (minced)
  • 8 oz canned green chiles
  • 3 Tbsp flour
  • cups water
  • 2 chicken bouillon cubes
  • 2 cups monterrey jack cheese (shredded)
  • 1 cup sour cream


  • 1 cup monterrey jack cheese (shredded)
  • ½ cup pico de gallo (recipe in notes)


For the sauce:

  • Add butter to chef pan, stockpot, or dutch oven and heat over medium heat.
  • Add onions and jalapeño to butter and cook for 3-4 minutes, stirring often, until onions are translucent. Add in cumin, salt, pepper, and garlic and cook, stirring often, for 30 seconds.
  • Add green chilies and cook for 2 minutes, or until mixture is warmed through.
  • Sprinkle flour over mixture and cook for 1-2 minutes or until all raw flour is gone.
  • Add in water and bouillon cubes. Cook for 6-8 minutes or until bouillon is dissolved. Stir in cheese and cook until melted.
  • Remove sauce from heat and blend mixture with an immersion blender. Stir in sour cream.

To assemble and bake:

  • Preheat oven to 425°F.
  • Stir in 1¼ cup sauce into the chicken in a mixing bowl.
  • Add chicken filling down the center of each tortilla, rollup, and place seam side down in a 9x13 baking dish.
  • Top all the rolled up enchiladas with a sprinkle of cheese down the center of them. Bake for 20 minutes, or until cheese is melted. Remove from oven. Let set for 5 minutes before topping with pico de gallo and serving.


  • I prefer to blend up my sauce for a smoother texture. I used an immersion blender. If using a regular blender, work in batches. A huge hot batch in an enclosed space is asking for a messy explosion. It helps with little ones to blend because they won't detect that onion in their dinner.
  • For the pico: In a small mixing bowl, combine 3-4 finely diced small tomatoes (try for homegrown or farmer's market tomatoes over grocery store tomatoes), 1/2 sweet onion (finely diced), 1 jalapeño (minced), the juice of one lime, as much minced cilantro as desired, a bit of salt and a pinch of sugar. Let flavors marry for at least 10 minutes before serving.
  • I like to use uncooked tortillas over the ones already cooked in the package. They're just better. I tested with Tortilla Land brand. Use cooked ones if you prefer.


Calories: 671kcal | Carbohydrates: 31g | Protein: 51g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 182mg | Sodium: 1777mg | Potassium: 785mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1058IU | Vitamin C: 20mg | Calcium: 539mg | Iron: 3mg