What better way to kick off the week than with some bomb ass enchiladas. These are good guys. Like, really freaking good. I feel like some things in life were just invented to indulge in. Ya know? Some things were just meant for your inner fat lady to come out and sing. Take these Creamy Green Chile Enchiladas for example. They are extra cheesy, extra creamy, a little spicy, and a whole lot addicting.
You know how sometimes each bite you take can be a little different based on the fact you can’t determine which option is better? That’s what happens with these enchiladas. This is the type of dish that you can’t decide if you want toppings or no toppings, corn tortillas or flour tortillas, extra sauce or normal sauce, because, guys, it’s all SO good.
While testing out this recipe I think I consumed about, oh let’s just say, FIVE. Yes, I ate five entire enchiladas by myself. My inner chuck lord was set free and I’m not even ashamed of it. Trust me, you’ll understand once that fork hits your mouth.
Try them out and let me know what you think in the comments below 🙂
Creamy Green Chile Chicken Enchiladas
- 3 Tbsp butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 large poblano pepper, diced
- 1 jalapeno, diced
- 1 lime, juiced
- 2 lbs chicken breast
- 1/4 cup cilantro, chopped
- 1/4 cup butter
- 1/4 cup flour
- 16 oz chicken stock, unsalted
- 1 cup sour cream
- 1 4 oz can green chiles
- 1 tsp salt
- 1/4 tsp pepper
- 8 large or 16 small white corn or flour tortillas
- 3 1/2 cups Oaxaca cheese
- 1 cup salsa verde, mild
- Additional cilantro and limes, charred sweet corn, tomatoes, lettuce, and avocado for serving
For the Filling:
- Melt 2 Tbsps of butter in large skillet over medium heat. Add onions and cook 5-6 minutes or until they start to turn translucent.
- Add garlic, poblano, jalapeño, and lime juice. Cook 6-8 minutes or until peppers have softened. Removing from heat, pour onion mixture into medium sized bowl.
- In the same skillet used to cook the onion mixture, add 1 Tbsp of butter. Season both sides of chicken with salt and pepper and add to skillet. ( I like to butterfly the chicken if it is too thick to cook evenly)
- Once chicken is fully cooked, remove from pan and shred. Add to onion mixture.
- Mix in 1/4 cup chopped cilantro to chicken filling.
For the Cream Sauce:
- Melt 1/4 cup butter in large skillet on medium heat. Once melted, whisk in 1/4 cup flour to make a roux. Cook 1 minute, stirring frequently.
- Gradually add in chicken stock and bring to boil, stirring frequently.
- Remove from heat and stir in sour cream and green chiles.
- Season with 1 tsp salt and 1/4 tsp pepper.
- In a 9×13 baking dish or dish of your choice (may be two dishes if using small tortillas) pour in 2/3 cup of salsa verde to coat bottom.
- Divide chicken evenly between 8 large or 16 small tortillas. Add about 4 Tbsps of cheese to each if making 8 large and 2 Tbsps of cheese to each if making 16 small. Roll each tortilla, seam side down, and place in dish.
- Top with the remaining 1/3 cup salsa.
- Pour cream sauce over enchiladas evenly. Top with remaining cheese.
- Bake at 400 degrees for 15-20 minutes.
- Serve with charred sweet corn, fresh tomatoes, lettuce, avacados, cilantro, and limes.