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Homemade Chicken Enchiladas with Green Chile Sauce photo

Chicken Enchiladas with Green Chile Sauce

Cheesy chicken enchiladas baked in a tangy green chile sauce for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 12 servings

Equipment

  • 9 x 13-inch casserole pan
  • Medium Saucepan
  • large pot or roasting pan with lid
  • Mixing Bowl
  • forks for shredding
  • Whisk

Ingredients
  

  • 2 bone-in chicken breasts
  • 2 cups water
  • 12 whole-grain tortillas (8-inch)
  • 1 3/4 cups cheddar cheese shredded, divided (3/4 cup for filling, 1 cup for topping)
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons pure butter
  • 2 tablespoons flour
  • 2 cups chicken broth reserved from roasted chicken
  • 1 cup Greek yogurt full fat; optional substitute: sour cream
  • 4 ounces diced green chiles canned

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Place the bone-in chicken breasts in a covered roasting pan or deep casserole and add 2 cups water; cover and roast in the oven for about 1 hour, or until the chicken reaches 165°F internally. Reserve the cooking liquid (broth) for the sauce and let the chicken cool slightly.
  • Discard the skin, remove the meat from the bones, and shred the chicken with two forks. In a mixing bowl, combine the shredded chicken with 3/4 cup of the shredded cheddar, chili powder, cumin, salt, and black pepper.
  • Spoon an even portion of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a 9 x 13-inch casserole pan.
  • Make the green chile sauce: melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute until smooth. Gradually whisk in 2 cups reserved chicken broth, increase heat to medium, and cook, whisking, until the sauce thickens to a gravy consistency.
  • Remove the sauce from heat and stir in the Greek yogurt and diced green chiles until smooth and combined.
  • Pour the green chile sauce evenly over the arranged enchiladas and sprinkle the remaining 1 cup shredded cheddar on top.
  • Cover the casserole with foil and bake at 375°F for 20 minutes. Remove the foil and bake an additional 5–10 minutes, until the cheese is melted and the casserole is heated through.
  • Let the enchiladas rest a few minutes before serving. Garnish as desired.

Notes

  • Reserve the broth from roasting the chicken for the sauce.
  • Full-fat Greek yogurt can be substituted with sour cream.
  • Use 8-inch tortillas to fit 12 enchiladas in a 9x13 pan.
  • Shred chicken with two forks for best texture.