Chicken Enchiladas Green Chile Sauce (Print Version)
Tender shredded chicken in whole-grain tortillas, smothered with creamy green chile sauce and melted cheddar cheese.
# Ingredients:
01 -
2 bone-in chicken breasts
02 -
2 cups water
03 -
12 whole-grain tortillas (8 inch)
04 -
1 3/4 cups cheddar cheese, shredded
05 -
1 1/2 teaspoons chili powder
06 -
1 teaspoon cumin
07 -
1/2 teaspoon kosher or sea salt
08 -
1/2 teaspoon black pepper
09 -
3 tablespoons pure butter
10 -
2 tablespoons flour
11 -
2 cups chicken broth (retained from baked chicken)
12 -
1 cup full-fat Greek yogurt or sour cream (optional)
13 -
4 ounces diced green chiles (canned)
# Steps to Follow:
01 -
Preheat oven to 375 degrees Fahrenheit.
02 -
In a covered casserole pan, add chicken and water. Roast in the oven for 1 hour or until chicken reaches an internal temperature of 165°F. Retain broth for enchiladas.
03 -
Cool chicken slightly, discard skin, and remove chicken from the bone. Shred with a fork. Combine shredded chicken, 3/4 cup cheese, chili powder, cumin, salt, and pepper.
04 -
Add the chicken mixture to tortillas, roll tightly, and place in a 9 x 13-inch casserole pan, seam side down.
05 -
In a small pot, melt butter over medium-low heat. Add flour and whisk until smooth. Slowly pour in broth, raise to medium heat, and whisk until thickened to a gravy-like consistency. Turn off the heat and add yogurt and green chiles.
06 -
Pour the sauce mixture over tortillas and top with the remaining 1 cup of cheese.
07 -
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until the cheese is melted and the casserole is heated through.
08 -
Garnish with chopped cilantro, sour cream, diced tomatoes, green onions, or olives, if desired. Serve and enjoy!
# Additional Notes:
01 -
For a low-fat option, substitute Greek yogurt with low-fat sour cream.