Photo: Howard Lee Puckett; Styling: Buffy Hargett
Hands-on Time
35 Mins
Total Time
55 Mins
Yield
Makes 4 servings

This recipe tops chicken enchiladas with a quick green chile cream sauce and colby-Jack cheese for a twist on traditional enchilada sauce.

How to Make It

Step 1

Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5 minutes or until tender.

Step 2

Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.

Step 3

Bake at 350° for 10 minutes.

Step 4

Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.

Step 5

Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.

Step 6

Bake at 350° for 20 to 25 minutes or until bubbly. Serve with desired toppings.

Ratings & Reviews

Killer Enchiladas

tara31
September 05, 2015
I've made this dish many times, and it is always a big hit. It is one way to use up leftover roast chicken that makes it seems all new and delicious again. I usually add a little chili powder to the filling and a little ground cumin to the sauce just to increase the flavor. Husband always asks for this; coworkers snarf up any leftovers in short order. This is a regular dish here, served with chopped tomatoes, lettuce, avocado, sour cream and black olives.

HollyMosby's Review

amymac96
May 22, 2014
Delicious green chicken chili encased in a tortilla topped with a cheesy sauce. These reheat well. I tried some using corn tortillas which disintegrated into the sauce so I don't recommend using them. I added salt and pepper, chili powder and cumin to both the chicken mixture and sauce mixture! Delish. Will make again!

Michellehanks's Review

AlabamaChic1
October 05, 2013
N/A

lmaddi's Review

wgoins1943
September 26, 2013
N/A

Steph1234's Review

MissGayle54
April 20, 2013
My search for the best enchilada recipe is over! I omitted the green pepper and used a combination of monterey jack and cheddar cheese. Also added a scoop of whipped cream cheese in the chicken mixture to make them a bit creamier. Garnished with cilantro and served chipotle sour cream on the side.

MissGayle54's Review

Carla23238
July 14, 2012
Made this for supper tonight and we loved it. The recipe is easy to follow. The recipe is very mild, but if you or your family prefer spicey, you can always serve salsa or chop up jalapeno's.

AlabamaChic1's Review

Steph1234
May 07, 2012
This recipe is so delicious and easy. The creamy sauce just makes the dish. My family loved it!

JoyFishley's Review

HollyMosby
May 05, 2012
Tasty and easy to put together. Next time I will add a green pepper as well as a full can of green chiles to the mix. and a full can to the sauce.. I doubled the chicken in the mix. I will also double the sauce next time.. This dish was a great hit with my whole family last night! I can't wait to make it again! Joy Fishley

inboxutah's Review

Morgan01
May 04, 2012
N/A

skidwell's Review

JoyFishley
February 02, 2012
The Best Enchiladas, love this recipe, made them this week and will continue to follow this recipe...great with avacado chopped on top!