Creamy Green Chile Chicken Enchiladas

These enchiladas are extra cheesy, extra creamy, a little spicy, and a whole lot addicting. The extra addition of charred sweet corn brings these enchiladas to a whole new level.

Print Recipe

Prep Time 25

Cook Time 35

Course Main Course

Cuisine Mexican

Servings 8

Ingredients

Filling:

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

Sauce:

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

Assembly:

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

Instructions

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.

Assembly:

In a 9x13 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.

Notes

If you choose to only top these enchiladas with one thing, choose the charred sweet corn! It brings these enchiladas to a whole new level. Simply heat a cast iron skillet or grill pan on high heat and add 1-2 ears of corn, husks removed. Rotate until all sides begin to show color. Let cool and cut kernels off cob.