Rolled Chicken Enchiladas made with Powdered Green Chile Sauce
I'm going to share my mom's recipe for Rolled Green Chile Chicken Enchiladas. Corn tortillas, chicken, cheese and a delicious New Mexican green chile sauce are the staples of this tasty, easy dish. We're using powdered green chile to make this simple green chile sauce jam-packed with flavor. You're gonna love this recipe -- be sure to share it with your friends & family!
Ingredients
- 8 - 10 Yellow Corn Tortillas
- 1 ½ - 2 cups Shredded Chicken I used the breasts from a rotisserie
- 4 tbsp Green Chile Powder
- 2 tbsp Canola or Vegetable Oil
- 2 tbsp Unbleached Flour
- 2 - 3 cups Water
- 1 tsp Salt
- 1 tsp Garlic Powder
- 2 cups Sharp Cheddar Cheese Shredded
- Cooking Spray
Instructions
- Heat 2 tbsp oil in a medium saucepan on medium low, add 2 tbsp flour and cook for 1 minute.
- Turn heat to low and add 4 tbsp green chile powder.
- Cook for another minute.
- Now add 2-3 cups water slowly and whisk continuously until smooth and completely combined.
- You will need to continue to whisk so that there aren’t any lumps in the sauce.
- Once it starts to boil, you will know how thick it is going to be.
- If it is too thick, add more water.
- It will naturally thicken up a bit as it cooks.
- Add 1 tsp salt and 1 tsp garlic powder.
- Let cook on low heat for 20 minutes.
- Spray a skillet with oil and cook 8-10 corn tortillas for one minute on each side.
- Set aside.
- Lay each tortilla on a flat surface and layer 1 tablespoon shredded chicken, along with 1 tablespoon cheese at the top area of the tortilla, roll the tortilla and place in a baking dish seam side down.
- Once all the tortillas can fit snugly in the baking dish, ladle the chile sauce and more cheese on top until completely covered.
- Bake in a 350 degree oven for 20 minutes.
- Let set for 5-10 minutes before serving.
- I served today with some fresh beans and Spanish rice.
- The recipes for both sides are linked below.
Video
Notes
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