Semi-Homemade Green Chile Chicken Enchiladas
This recipe for Green Chile Chicken Enchiladas has become an absolute family favorite. It's even better that I can use leftover shredded chicken or rotisserie chicken if I forget to thaw something. It's smothered in the creamiest, dreamiest green chile sour cream sauce and topped with lots of cheese.
Ingredients
- 3 cups shredded rotisserie chicken
- 8 flour tortillas (low carb option to keep it healthier)
- 1 pkg taco seasoning
- 1 tablespoon garlic powder
- 1 lime, juice of
- 2 cups shredded pepper jack cheese
- 2 cups shredded monterey jack cheese
- ½ stick butter
- 2 tablespoon minced garlic
- 2 tablespoon all purpose flour
- 1 can diced green chiles, undrained
- 1 cup sour cream (better if room temp)
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick spray.
- In a medium bowl, add the shredded chicken, lime juice, and ½ of the taco seasoning. Mix well until chicken is evenly coated. Add in one cup of cheese and toss together.
- In a large saucepan over medium to low heat, add the butter and melt. Add in the garlic and cook until fragrant, about 1 minute. Whisk in the flour, stirring continuously for 2 minutes. Pour in the chicken broth, stirring well with a whisk.
- Bring the sauce to a simmering boil and add in the remaining seasoning and undrained green chiles. Once it begins to thicken, remove it from the heat and add the sour cream, stirring until combined. Add half the remaining cheese, stirring until it melts into the sauce.
- Take one cup of the sauce mixture and spread it over the bottom of your pan.
- Next, assemble the enchiladas. Roll about ½ cup of the chicken filling into each tortilla and roll up. Place each tortilla seam side down in the dish.
- Pour the rest of the sauce over top the enchiladas in the pan. Top with your remaining cheese and bake uncovered for 20 minutes.
Notes
If there is one meal I will always make ahead and stash in the freezer, it is green chile chicken enchiladas. They are easy to throw together, they hold up beautifully, and when you need them, they come through like a lifesaver. They also happen to be one of my favorite semi-homemade dishes, which means you get all the comfort and flavor without spending all day in the kitchen. This was one of the first meals I started prepping ahead of time, and it has stayed in the rotation ever since.
You have a couple of options when it comes to freezing, and both work great depending on how you like to plan ahead.
If you are freezing before baking, go ahead and assemble the enchiladas but hold off on the sauce. Wrap everything up and freeze it as is. When you are ready to make it, pull it out, add your sauce fresh, and bake. This keeps everything from getting too soft and gives you that just-made texture.
If you already baked them, no problem. Let the enchiladas cool completely, then portion them out before freezing. This is my personal favorite way to do it. Having individual portions ready to go makes weeknights so much easier, and you are not stuck reheating the same big pan for days in a row.
When you are ready to eat, move your enchiladas from the freezer to the fridge the day before so they can thaw. Once thawed, cover with foil and warm them in the oven at 375°F for about 15 minutes. After that, uncover and bake a little longer until everything is hot and bubbly.
It is simple, it works, and it makes dinner feel a whole lot easier on the nights you need it most.