
By Kristina Vance
Creamy Green Chili Chicken Enchiladas
8 steps
Prep:25minCook:40min
Updated at: Tue, 03 Oct 2023 02:40:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
25
High
Nutrition per serving
Calories729.4 kcal (36%)
Total Fat43.2 g (62%)
Carbs76.9 g (30%)
Sugars8.4 g (9%)
Protein34.2 g (68%)
Sodium2265.7 mg (113%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Season chicken with salt and pepper, boil in water (1 inch over top of chicken) for 12-15 minutes or internal temp of 165. Remove from pot and shred. Preheat oven to 375 degrees. Prepare a 9x13 casserole dish and an 8x8 casserole dish by applying light layer of salsa verde to bottom of pan, set the rest aside for enchiladas.

Step 2
In a large bowl, add diced onion, 1 cup sour cream, 1 can green chilies, 1/2 can jalapeños, 1/4 can of salsa verde, 1/2 can corn to shredded chicken and mix. Add cayenne, salt, pepper, garlic powder to taste and desired spice level.
Step 3
Fill each tortilla with approximately 2-3 tablespoons of mixture, top with cheese and roll.
Step 4
Grill rolled tortillas in pan over medium-high heat until lightly brown then place in casserole dish
For White Chili Sauce
Step 5
In large deep pan over low-medium heat use remaining 8oz of sour cream, 2 cans green chilies, remaining salsa verde, 1 can cream of mushroom, milk to desired thickness about 1/2-1 cup and stir. Cayenne, garlic powder, pepper to taste
Step 6
Pour sauce mixture over enchiladas in pan, top with desired amount of cheese.
Step 7
Bake at 375 for 20-25 minutes broil to finish 3-5 minutes
Step 8
Garnish with green onion, sour cream, avocado, cilantro, cheese or hot sauce!
Notes
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Go-to
Delicious
Makes leftovers
Special occasion
Spicy
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