Green Chili Chicken Enchiladas

  By Jodi  , ,

May 12, 2016

Creamy and cheesy…what more could you want from a comfort food Mexican dish? This enchilada recipe makes you want to keep eating it until you burst. This is a family favorite with my kids. The tortilla wraps turn out like pasta when the dish is done cooking. Trust me when I say this….it is a must try!
Recipe adapted from

  • Yields: 5-6 Servings


1 package medium flour tortillas (10-12)

1 rotisserie chicken shredded (approx. 3 cups)

3 cups monterey jack cheese

3 Tbsp butter

1 small onion chopped

3 cloves garlic minced

3 Tbsp flour

2 cups chicken broth

1 cup 18% cream

2 4 ounce cans green chilies


1Spray a 9 x 13 baking dish and set aside. Preheat oven to 350.

2In a bowl combine chicken, 2 cups cheese and green chilies. Stir to combine.


4It is easier to fill tortillas with a piping bag and a wide tip.

5Lay 1 tortilla out on a cutting board and pipe the mixture in a line across the tortilla. Roll the tortilla tightly and place in baking dish. Continue this until all tortillas are gone and filling is used up.

6Add the butter, onions and garlic to a pan and cook until onions are translucent. Add the flour and cook until a roux forms. Add the chicken broth and cream. Cook until thickened and heated through.

7Spread the cream mixture over the rolled tortillas and spread with the remaining cheese.

8Bake for 20-25 minutes or until bubbly and golden.


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