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Creamy Enchiladas Verde
These are the whole enchiLOTa
- 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
- 1½ 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