Chicken and Green Chile Enchiladas with Goat Cheese Cream Sauce
Creamy, tangy, and irresistibly satisfying, these Chicken and Green Chile Enchiladas with Goat Cheese Cream Sauce bring a gourmet twist to a classic comfort food favorite. Packed with tender shredded chicken and the smoky kick of diced green chiles, these enchiladas are smothered in a decadently creamy goat cheese sauce made from scratch. Layered with melty cheddar or Monterey Jack cheese and baked to bubbly perfection, this dish is ideal for weeknight dinners or cozy gatherings. With just 20 minutes of prep and customizable garnishes like fresh cilantro, these enchiladas deliver bold, crowd-pleasing flavors in every bite. Perfect for fans of creamy enchiladas, goat cheese recipes, or Tex-Mex with a twist!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 cup Diced green chiles (canned)
- 12 pieces Corn tortillas
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2.5 cups Chicken broth
- 1 cup Heavy cream
- 5 ounces Soft goat cheese
- 2 cups Shredded cheddar or Monterey Jack cheese
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
In a large mixing bowl, combine shredded chicken, diced green chiles, cumin, salt, and black pepper. Mix until evenly coated and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a light roux.
Gradually whisk in chicken broth, ensuring no lumps remain. Continue to cook until the mixture starts to thicken, about 3-4 minutes.
Lower the heat and stir in heavy cream and goat cheese. Cook until the cheese is melted and the sauce is smooth, about 2-3 minutes. Remove from heat.
Spread 1/2 cup of the goat cheese cream sauce evenly over the bottom of the prepared baking dish.
Warm the corn tortillas in the microwave or on a skillet to make them pliable. Divide the chicken and green chile mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining goat cheese cream sauce over the enchiladas, ensuring all are fully covered. Sprinkle shredded cheddar or Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Switch to broil for 1-2 minutes to add a golden finish, if desired.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped fresh cilantro, if using, and serve warm.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 380 mg | 29% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
