You guys… these enchiladas are the ultimate crowd pleaser. I have never met a soul who didn’t love them. They are my go-to when I need to take dinner to a friend or neighbor.

You will more than likely have all of these ingredients in your pantry.

This recipe is also a great way to use up the leftover rotisserie chicken in your fridge. I personally love to use this https://thymesavorrecipes.com/recipe/shredded-mexican-chicken/ chicken in these enchiladas.

Take my word for it and MAKE THESE NOW.

Print Recipe

Green Chili Chicken Enchiladas

These mild chicken enchiladas combine shredded chicken and Monterey jack cheese, smothered in a smooth sour cream, diced green chili sauce. Absolutely delicious and oh so easy!

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 10 8" soft flour tortillas
• 2.5 C. chicken cooked and shredded
• 3 C. Monterey jack cheese shredded
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 C. Chicken broth
• 1 C. sour cream
• 1 7 oz. can fire roasted green chilis diced

Course Main Dish Cuisine Mexican Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 10 8" soft flour tortillas 2.5 C. chicken cooked and shredded 3 C. Monterey jack cheese shredded 3 Tbsp. butter 3 Tbsp. flour 2 C. Chicken broth 1 C. sour cream 1 7 oz. can fire roasted green chilis diced

Instructions

1. Preheat the oven to 350 degrees.
2. Grease a 9x13" pan.
3. Roll chicken and Monterey jack cheese into each soft flour tortilla and place into pan, reserving about 1 cup of cheese for later.
4. In a sauce pan, melt butter, stir in flour and cook about 1 minute, until bubbly. Add broth slowly and wish until smooth. Heat over medium heat until thick and bubbly, about 5 minutes. Remove from heat.
5. Stir in sour cream and diced green chilis. Pour over enchiladas immediately, then top with remaining Monterey jack cheese.
6. Bake for 25 minutes.