Enchiladas Pollo with Green Chilies Cream Sauce
Transform your dinner table into a fiesta of flavors with these comforting Enchiladas Pollo with Green Chilies Cream Sauce! This recipe combines tender shredded chicken, soft flour tortillas, and gooey Monterey Jack cheese, all enveloped in a luscious homemade green chilies cream sauce. The creamy sauce, infused with the mild heat of diced green chilies and aromatic spices like cumin and garlic powder, is the star of the dish. Perfectly baked until bubbly and golden, these enchiladas are a crowd-pleasing option for weeknight dinners or special occasions. Garnish with fresh cilantro for an extra burst of freshness, and serve warm for a dish that’s as delicious as it is satisfying. Ready in under an hour, this easy Mexican favorite is sure to become a household staple.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 4 ounces Diced green chilies (canned)
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while whisking constantly to ensure a smooth mixture. Cook for 3-4 minutes until slightly thickened.
Stir in the sour cream, diced green chilies, ground cumin, garlic powder, salt, and black pepper. Mix well and let the sauce simmer for 2-3 minutes. Remove it from heat and set aside.
Spread 1/2 cup of the prepared sauce at the bottom of the greased baking dish.
To assemble the enchiladas, scoop about 1/3 cup of shredded chicken onto a tortilla, sprinkle with a little shredded Monterey Jack cheese, and roll it tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and chicken.
Pour the remaining green chilies cream sauce evenly over the rolled tortillas, ensuring they are completely covered.
Sprinkle the rest of the Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 6905 mg | 300% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.3 g | ||
| Protein | 320.8 g | 642% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2579 mg | 198% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2559 mg | 54% | |
*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.
