Green Chicken Enchiladas

  • Yield 6 to 8 servings

A tangy verde chili sauce tops this dish giving it lots of flavor.


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



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