GREEN CHILE CHICKEN ENCHILADAS
We usually have Taco night at least once a week, but I think this Green Chile Chicken Enchilada recipe will replace it. I love everything about this Mexican inspired dish. It is creamy, has just the right amount of spice, and is also full of fresh flavors like cilantro and green onions. And just to elevate it even more, I topped it off with Cabot Creamery Pepper Jack Cheese. It goes so well with the creamy salsa verde sauce and the chicken filling, and melts like a dream.
Growing up, I always thought enchiladas were about a red sauce and then I tried a version with green chilies and salsa verde at a friend’s home. It was a revelation and I was determined to recreate it at home. This may not be the most traditional version, but it is such a comforting dish and a nice addition to your dinner rotation. These are the days that are calling for easy, comfort foods that are full of flavor.
The filling starts with chopped rotisserie chicken which is such a time saver. Usually I have some baked chicken breast in the fridge, but on days when I’m strapped for time I’ll grab a store-bought rotisserie chicken. This gets folded into cream cheese, green chiles, cilantro and lime juice. I love cilantro and lime so I always add extra and save more to sprinkle on top. This gets rolled into flour tortillas, then smothered in a creamy salsa verde sauce. I know smothered is not the best sounding word, but it truly gets covered in this lovely sauce. When I was testing this recipe, I almost held back some of the sauce, but I’m glad I didn’t. It is the perfect base for all that yummy shredded Cabot Pepper Jack Cheese. The sauce and cheese will bake up beautifully together and will turn into bubbly and golden crust. It’s everything you are craving right now.
I always think about cheddar when I think of Cabot Creamery, but their award-winning cheeses go beyond cheddar. In fact, I love their jack cheeses which make the best snacks, but it’s even better in a baked dish. It’s the perfect blend of smooth and spicy and is perfect for when you want all the melty goodness. I am a huge fan of their premium quality, world class taste and commitment to sustainable farming. Did you know that Cabot is owned by 800 farm families throughout New England and New York?
I can honestly say this is one of my favorite recent recipes. I serve it with plenty of chips, avocado and tomatoes to make it a complete and fun meal. Serving it with some Margaritas would also be a fantastic idea. If you want to make this vegetarian, substitute the chicken for white beans or mushrooms and swap the chicken stock for vegetable stock. I think this is the enchilada recipe you’ve been looking for. BTW, am I the only one who thinks of Moira and David Rose when they are making or eating enchiladas? Get ready to fold in some cheese.
GREEN CHILE CHICKEN ENCHILADAS
2 1/2-3 cups cooked, chopped chicken (I used store bought rotisserie chicken)
2 (4 ounce) cans green chiles
1 (8 ounce) block cream cheese, room temp
1/2 cup chopped fresh cilantro, plus more for serving
juice of 1/2 lime
4 tablespoons unsalted butter
1/4 cup all purpose flour
3/4 cup chicken broth
1/2 cup whole milk
1/2 cup sour cream
1/2 teaspoon salt
pepper, to taste
1 cup salsa verde, store bought or homemade
8 flour or corn tortillas
8 ounces Cabot Creamery Pepper Jack Cheese, shredded
green onions, sliced
chopped avocados or guacamole
chopped tomatoes or pico de gallo
For the filling, mix the cream cheese, green chiles, cilantro and lime juice together in a mixing bowl. Fold in the chicken and set aside.
For the sauce, melt the butter in a saucepan over medium heat. Add the flour and cook for 2-3 minutes, stirring so the mixture doesn't brown. Whisking as you add, pour in the chicken broth and milk. Lower the heat and cook for another 2-3 minutes until the mixture begins to thicken. Remove from the heat and stir in the salsa verde and sour cream. Mix until smooth.
Preheat the oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish. Fill each tortilla with about 1/2 cup of the chicken mixture and roll it up carefully. Place it seam side down in the baking dish. Continue with the rest of the tortillas and filling.
Pour the sauce over the enchiladas and spread it out evenly. Top with an even layer of the shredded cheese. Bake for 20-25 minutes until the cheese is melted and golden brown.
Serve with chips, lime wedges and extra toppings.
To make it veggie, add 1 can of drained white beans or mushrooms and use veggie stock in the sauce
I love a saucy enchilada, but you can use half the recipe
Store any leftovers in the fridge for 3 days or the freezer for up to 3 months