Chicken Enchiladas With Creamy Green Chile Sauce

“I was looking for a chicken enchilada recipe that did not use canned cream soups. After finding one online, I made several changes to make the recipe a little healthier and easier to prepare. I often make with cheese made with 2 % milk to make them a little lighter too. Sometimes I also add pinto or black beans to replace half the chicken.”
12 enchiladas

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. In a skillet, saute onions and bell peppers in a little olive oil until tender. Add shredded chicken (and beans, if desired), salsa and cumin and heat on low until warm. Season to taste with salt and pepper.
  3. Melt the butter in a saucepan over medium heat. Add garlic and saute for about 2 minutes (keeping the heat medium low so as not to scorch the garlic). Add the flour and mix. Then slowly add the broth, cooking and stirring with a whisk for several minutes until thickened. Mix in the sour cream, yogurt and green chilies. Heat throroughly but do not boil, stirring occasionally.
  4. Grease a 9x13 pan with cooking spray. Then cover the bottom with about 1/2 cup of the garlic-cream sauce.
  5. Warm tortillas in microwave for a few seconds until they are soft and pliable. Divide chicken mixture among the 12 tortillas. Roll up each tortilla and place seam side down baking pan.
  6. Bake covered in pre-heated oven for 20 minutes or until heated through. Remove foil and top with cheese and green onions and bake for 5 minutes more. Garnish with fresh chopped cilantro.
  7. Serve with tomatoes, chopped lettuce, salsa and extra sour cream, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a