Green Chicken Enchiladas

  • Yield: 6 to 8 servings


1-- (18-ounce) package flour tortillas
1cup Cheddar cheese, grated
2cups Monterey Jack cheese, grated
2cups cooked, cubed chicken
1/2medium onion, chopped
1/2cup sliced black olives
1 1/2cups sour cream
2tablespoons parsley, chopped
3/4teaspoon pepper, freshly ground
2tablespoons butter
2tablespoons all-purpose flour
1/2cup milk
1 1/2cups chicken broth
1-- (10-ounce) package frozen spinach, cooked, drained and coarsely chopped
2/3cup sour cream
4tablespoons green chilies, chopped
1/2medium onion, chopped
1-- garlic clove, minced
3/4teaspoon cumin
-- Additional shredded cheese
-- Lime slices
-- Tomato slices


  1. To prepare filling:  In a large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside.
  2. To prepare the sauce:  In a saute pan, heat butter over low heat.  Add flour and cook for a few minutes, stirring constantly. Stir in milk and add 1/2 cup chicken broth.  Bring to a boil.  Boil for 1 minute, stirring constatnly.  Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
  3. Dip each tortilla into sauce, coating both sides.  Spoon about 1/4 cup filling onto each tortilla and roll up.  Place seam-side down in an ungreased 9×13-inch baking dish.  Pour remaining sauce over enchiladas and bake uncovered at 350F for about 20 minutes or until bubbly.
  4. Garnish with shredded cheese, lime and tomato slices.  Serve.

Recipe reprinted with permission from the Junior League of Ogden’s Art of Cooking (the Junior League of Ogden, Utah, 2003).