Close your eyes and set the way-back-machine to 1996. Alanis Morissette, 2Pac, Coolio, Oasis . . .baggy sweaters, clunky loafers, tall socks and CKOne. Good times my friends, good times . . .and that's where I first learned about these amazing Green Chile Chicken Enchiladas. I was in college and a friend-of-a-friend used to make these enchiladas along with Spanish rice on the side.
This recipe is pure nostalgia for me . . but the I love the flavors. They are not spicy, but creamy and oh-so very flavorful. Yum.
Green Chile Chicken Enchiladas
1 (12-count) Package of Flour Tortillas, 6-inch size
4 oz Can of Green Chiles
2 Cups Shredded Chicken (cooked)
1 Cup Diced Onion
1/2 Cup Diced Green Bell Pepper
5 TB Butter, divided
1/4 Cup Flour
1 and 1/2 Cups Shredded Monterrey Jack Cheese
1 Tablespoon Ground Coriander
3/4 Teaspoon Salt
1 Cup Sour Cream
2 and 1/2 Cups Chicken Broth
Step 1: Prepare a 9x13 baking dish by greasing it or spraying with non-stick spray. Preheat oven to 350 degrees Fahrenheit.
Step 2: In a large bowl, combine the chicken and green chiles. Set aside.
Step 3: In a large sauce pan, add 2 Tablespoons of butter and the onion and green pepper. Saute until tender. Add to the onion/pepper mixture to the bowl with the chicken. Set aside.
Step 4: In the same (now empty) sauce pan, melt the remaining butter (3 TB). Stir in the flour, coriander and salt. It will form a thick paste. This is good and this is what you want!
Step 5: Slowly add in the chicken broth to the flour paste you just made by adding a little broth at a time and stirring until well combined. Cook over medium heat until slightly thickened. This should only take a few minutes. Once thickened, stir in the sour cream and 1/2 cup of the cheese.
Step 6: Take 1/2 cup of the sauce you created and add it to the chicken mixture. Stir to combine.
Step 7: Time to assemble!! Take one tortilla and place approximately 1/4 cup of the chicken filling on top of it and then roll it up. Place it in the baking pan and repeat until all the tortillas are filled.
Step 8: Pour the sauce over filled tortillas and then sprinkle with the remaining cheese. Bake uncovered for 25-30 minutes (until heated through, hot and bubbly).
Serve it up with some Spanish Rice and you will be patting yourself on the back and waiting for more!