Description

Rich, cheesy, and irresistibly creamy—these enchiladas bring serious flavor to the table. Perfect for feeding a crowd or prepping ahead, this dish layers smoky chicken, bold spices, and a dreamy green chile sauce that’s hard to forget. Let’s bring some comfort to your kitchen—enchilada night just got a major upgrade.

Ingredients

White Enchilada Sauce
• 6 tbsp butter
• 6 tbsp flour
• 6½ cups chicken stock
• 2 cans (4 oz) green chilies
• 2 cups salsa verde
• 3 cups sour cream
• 1 tsp paprika
• 1½ cups shredded Monterrey Jack
• 1½ cups sharp cheddar
• Salt & pepper
• Optional: juice of ½ lime

Chicken Filling
• 2 Vidalia onions, chopped
• 2–4 jalapeños, chopped
• 2 cans (4 oz) green chilies
• 1 cup salsa verde
• 8 cups cooked shredded chicken
• 1½ cups chicken stock
• 2 tsp paprika
• 1½ cups heavy cream
• Salt & pepper
• Optional: 1 tsp smoked cumin

Assembly
• 4 cups shredded Monterrey or Pepper Jack
• 14–16 large flour tortillas
• Optional toppings: cilantro, avocado, lime, extra salsa verde

Instructions

Sauce: Melt butter, whisk in flour. Slowly add stock. Stir in chilies, salsa verde, paprika. Simmer 5–7 mins. Remove from heat, stir in sour cream, cheeses, lime juice if using.

Filling: Sauté onions/jalapeños. Add chilies, salsa, stock, chicken, paprika. Simmer 5 mins. Stir in cream.

Assemble: Preheat oven to 375°F (190°C). Fill tortillas with chicken, cheese. Roll and place in dish. Pour sauce over, top with cheese.

Bake: Cover with foil, bake 20 mins. Uncover and bake 10–15 mins until bubbly.

Serve: Top with cilantro, avocado, or lime.

Prep Time: 30 minutes
Cook Time: 35 minutes

Nutrition

Calories: 380 / Serving
Sodium: 820mg / Serving
Fat: 20g / Serving
Carbohydrates: 26g / Serving
Protein: 22g / Serving