Chile Verde Enchiladas

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Servings: 6 Difficulty: Advanced
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Creamy, tangy green chili sauce blankets tender chicken and cheese in soft corn tortillas.
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Chile Verde Enchiladas recipe image
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Chile Verde Enchiladas

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1639.9

Description

These Chile Verde Enchiladas are a comforting twist on a classic Mexican favorite, featuring a rich, velvety cheese sauce instead of the traditional red or green salsa. The dish combines tender chopped chicken with roasted green chiles and sweet onions, wrapped in soft corn tortillas that have been lightly dipped in oil to prevent cracking. The homemade cheese sauce, made with butter, flour, milk, and sharp cheddar, adds a luxurious creaminess that balances the mild heat from the cayenne and chiles. Topped with a dollop of sour cream and fresh scallions, these enchiladas offer a hearty, savory experience perfect for family dinners or potlucks. The combination of texturesfrom the soft tortilla to the gooey cheese and robust fillingmakes every bite satisfying and flavorful.

Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (177C).
  2. In a skillet, melt butter over medium heat and saut the chopped yellow onion until translucent, about 3 minutes.
  3. Add the roasted green chiles and cayenne to the skillet, stirring to combine with the onions. Remove from heat and set aside.
  4. In a 2 1/2 quart saucepan, bring the milk to a boil and keep it hot.
  5. In a blender or food processor, coarsely chop the cubed cheddar cheese.
  6. Add 3 tablespoons of flour and 1/6 of the hot milk to the cheese in the processor. Process until a paste-like consistency forms.
  7. Add the remaining hot milk to the processor and blend until smooth, scraping down the sides as needed.
  8. Pour the cheese mixture back into the saucepan. Cook over medium heat, stirring steadily, until smooth and thickened, about 1 minute.
  9. Season the sauce with salt to taste.
  10. Heat about 1/2 inch of oil in a large skillet to 300 degrees Fahrenheit (149C).
  11. Dip each corn tortilla into the hot oil briefly to soften and seal them, ensuring they do not become crisp. Press between paper towels to drain excess oil.
  12. Fill each tortilla with 1 1/2 tablespoons of the chicken and 1 1/2 tablespoons of the chile-onion mixture.
  13. Roll each tortilla up and place them seam-side down in a baking dish.
  14. Cover the baking dish and bake for 10 minutes.
  15. Uncover the dish and spoon the cheese sauce over the enchiladas.
  16. Bake for an additional 8 minutes until heated through and bubbly.
  17. Serve immediately, garnished with sour cream and minced scallions.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1639.9kcal
% Daily Value *
Total Fat 98.6g152%
Saturated Fat 49.3g247%
Cholesterol 264.4mg89%
Sodium 3130.2mg131%
Total Carbohydrate 103.3g35%
Dietary Fiber 9.2g37%
Sugars 13.1g
Protein 71.1g143%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, butter, cayenne, cheddar, cheese, chicken, chile, chiles, chopped, cooked, cream, cubed, enchiladas, main, mexican, milk, onion, roasted, tortillas
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