If you’re looking for a new recipe for your regular rotation, these creamy green chile chicken enchiladas will blow your mind! Creamy crema mexicana, juicy, delicious chicken, and a spicy kick from the green chiles combine to make the perfect weeknight meal that comes together in under an hour!
Growing up, I was always a fan of a plain ol’ cheese enchilada. I never ventured far from it (I was a picky eater as a child) and was terrified of chicken enchiladas until, I’m sad to say, just a couple of year ago. But thankfully I found a recipe for chicken enchiladas that looked easy and sounded amazing, so I had to give it a try!
The key to the best chicken enchiladas is the sour cream sauce that envelops them in creamy, unctious goodness. The key to the sour cream sauce is the right sour cream. For these enchiladas, I love using LALA® Crema Mexicana. I find that it’s authentic Mexican flavor means it is slightly less tangy than regular sour cream, and it is so incredibly creamy and smooth, perfect for blending in to sauces or drizzling over the finished product!
I’ve been making these creamy green chile enchiladas for a couple of years and I’ve finally gotten it down to the perfect recipe. I’m sharing it with you today and I really hope you give it a try!
Creamy Green Chile Chicken Enchiladas
Ingredients
- Enchiladas:
- 10 medium flour tortillas
- 3 cups of shredded chicken
- 8 oz LALA® Crema Mexicana
- 1 cup shredded Monterrey Jack cheese
- 4 oz diced green chiles
- Sauce:
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 4 oz diced green chile
- 8 oz LALA® Crema Mexicana
- 2 cups shredded Monterrey Jack cheese
- Preheat your oven to 350.
- For the enchiladas: Combine the shredded chicken, LALA® Crema Mexicana, Monterrey Jack cheese, and green chiles in a bowl. Set aside.
- Tip: I use my instant pot to cook my chicken. Place 3-4 small chicken breasts in your instant pot (I start with frozen) on the steam rack. Put one cup of water in the bottom of the instant pot. Season the chicken liberally with salt, pepper, garlic, and cumin. Cook at high pressure for 20 minutes, let pressure release naturally for five minutes, and then do a quick release. Shred and reserve the broth for the sauce!
- For the sauce: Melt the butter in a large sauce pan over medium heat. Once melted, add the flour to the butter and whisk together. Cook until lightly brown and it smells a bit nutty. That is how you know the flour taste has cooked out. Slowly add in the broth, whisking constantly to ensure there are no lumps. Once it is fully combined, bring to a simmer to thicken. You want it to lightly coat the back of a spoon.
- Once it has thickened, turn the heat off and stir in the diced green chile and LALA® Crema Mexicana.
- Assembly:
- Place 3 tablespoons of the chicken mixture inside of a flour tortilla. Roll the tortilla up and place in a greased 9 x 13 baking dish. Repeat with remaining tortillas. Pour the sauce over the top of the enchiladas, making sure it seeps down in between the enchiladas and goes all around the sides.
- Bake at 350 for 25 minutes, until the sauce is bubbling around the outside of the enchiladas. Then top with the shredded Monterrey Jack cheese and bake for 10 more minutes. Turn the broiler on for the last 3 or so minutes to make it brown and bubbly on top.
- Serve with a drizzle of LALA® Crema Mexicana, sliced avocado, and a wedge of lime!
Y’all this recipe is so good, and so easy, I can’t wait for you to try it! This also freezes beautifully, so double the recipe and make a batch for your freezer or to give to a friend or neighbor. if you make it, please be sure to come back and tell me what you thought!
You can find LALA® Crema Mexicana in your local Walmart – add it to your next Walmart pick up order! If chicken enchiladas are not your thing, don’t worry. They have a lot of amazing recipes for you to try out! Check your Valpak envelope for more information about LALA® Crema Mexicana.
This post is sponsored by LALA Foods. All comments and opinions are my own.
Those look soooo good. Going to have to look for LALA, hopefully they have it up here in MN!