Creamy Chicken Enchiladas

Organic Granola → 

Raw Honey → 

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Creamy Chicken Enchiladas

Tender shredded chicken and melty cheese rolled in warm tortillas, smothered in a creamy green chile sauce and baked until bubbly. Makes 8 enchiladas (serves about 4).

Ingredients

For the chicken filling

• 2 tbsp olive oil

• ½ small onion, diced

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp salt

• 3 cups cooked, shredded chicken

• 1 (4 oz) can diced green chiles, divided

For the creamy green chile sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups chicken broth

• 1 cup sour cream

• ½ tsp ground cumin

• Salt, to taste

For assembly

• 8 corn or flour tortillas

• 2 cups shredded Monterey Jack or cheddar, divided

• ¼ cup chopped cilantro, for garnish

Instructions

1. Prep the oven and dish

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.

2. Cook the chicken filling

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, cumin, chili powder, and salt and cook 30 seconds until fragrant. Add the shredded chicken and half of the diced green chiles, stirring to combine and warm through. Remove from heat and stir in 1 cup of the shredded cheese.

3. Make the creamy sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and simmer, whisking often, until thickened, about 4–5 minutes. Remove from heat and stir in the sour cream, remaining green chiles, and cumin. Season with salt to taste.

4. Fill and roll the tortillas

Warm the tortillas briefly so they're pliable. Spoon the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.

5. Top with sauce and cheese

Pour the creamy sauce evenly over the rolled tortillas, making sure they're well covered. Sprinkle the remaining shredded cheese on top.

6. Bake and serve

Bake for 20–25 minutes, until the sauce is bubbling and the cheese is golden. Let rest 5 minutes, then top with chopped cilantro before serving.

Notes

A rotisserie chicken is a great shortcut for the shredded chicken — you'll need about 3 cups. Corn tortillas give the most traditional flavor, but flour tortillas roll more easily and hold up well if you prefer them.