Categories: Tex-Mex Recipes

Ingredients

• 1 Tbsp. vegetable oil
• 1/2 red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 lb. ground chicken
• 1 clove garlic, minced
• 1/2 tp 1 tsp. ground chile powder
• 1/2 tsp. salt
• 1 Tbsp. chopped chipotle in adobo
• 10 (6-inch)tortillas (corn preferred)
• 12 oz. Monterey Jack cheese, shredded
• 1 1/2 cups green enchilada sauce OR 1 (10 oz.) can
• 1/4 cup butter
• 1/4 cup flour
• 2 cup chicken broth
• 1/2 cup sour cream
• 2 oz. cream cheese
• 2 Tbsp. diced fire-roasted green chiles
• Cilantro, for optional garnish

Directions

1. Heat oven to 400 degrees. Lightly coat 7 × 11-inch baking dish (or other 2-quart dish) with vegetable oil.

2. In a large skillet, heat vegetable oil until shimmering. Add onion, bell pepper and ground chicken. Cook, stirring to break up chicken, until chicken is no longer pink and vegetables are tender. Add garlic and cook 1 minute more. Stir in chile powder, cumin, salt and chipotle in adobo.

3. Divide chicken mixture evenly among tortillas, then top each mound of chicken with about 1 1/2 Tbsp. cheese. (You should have about 1 cup of cheese left after filling the tortillas.)

4. Roll enchiladas and place seam-side down in prepared baking dish. Pour the green enchilada

5. sauce over the rolled enchiladas; set aside.

6. In a medium saucepan over low heat, melt butter. Whisk in flour and cook, whisking constantly, until bubbly. Gradually whisk in chicken broth, whisking until smooth. Bring to boil, stirring frequently. Remove from heat. Stir in sour cream, cream cheese and green chiles; pour sauce evenly over enchiladas. Top with remaining cheese.

7. Bake until hot and bubbly, 20 to 30 minutes.

8. Serve garnished with cilantro, if desired.

9. makes 10 enchiladas

Email to a friend | Print this recipe | Back