Green Chicken Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
6-8
ingredients
-
enchiladas
- 1 (18 ounce) package flour tortillas
- 1 cup cheddar cheese, grated
- 2 cups monterey jack cheese, grated
- 2 cups cooked chicken, cubed
- 1⁄2 medium onion, chopped
- 1⁄2 cup sliced black olives
- 1 1⁄2 cups sour cream
- 2 teaspoons fresh parsley, chopped
- 1⁄2 teaspoon fresh ground pepper
-
sauce
- 2 tablespoons butter
- 2 tablespoons unbleached flour
- 1⁄2 cup milk
- 1 1⁄2 cups chicken broth
- 1 (10 ounce) package frozen spinach, cooked, drained and chopped
- 1⁄2 cup sour cream
- 4 tablespoons green chilies, chopped
- 1⁄2 medium onion, chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon cumin
-
Garnish
- shredded cheese
- lime slice
- tomatoes, slices
directions
- Preheat oven to 350° .
- In large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside.
- In a sauté pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil; while stirring, boil for 1 minute.
- Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
- Dip each tortilla into sauce, coating both sides. Spoon about 1/2 cup filling into each tortilla and roll up. Place seam-side down in an ungreased 9 x 13" baking dish. Pour remaining sauce over enchiladas and bake uncovered in a 350° oven about 20 minutes until bubbly. Garnish with shredded cheese, lime and tomato slices.
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RECIPE SUBMITTED BY
sherrilljoy
Vancouver, WA
Pet peeve? Fake Crab