Mild, creamy chicken enchiladas with green chiles that you can make ahead.
This is a quick and easy main dish that can be made ahead of time and placed in the refrigerator until ready to cook. It's a mild enchilada that your family will love.
Prep 30 min · Cook 20 min · Total 50 min
Shred rotisserie chicken or cook 2 – 3 chicken breasts and cut into bite-sized pieces.
Preheat the oven to 350ºF. Lightly grease a 9×13-inch casserole dish with non-stick cooking spray.
Make the chicken gravy. In a saucepan, sauté the onions in butter over medium heat until softened. Stir in the flour and cook for 1–2 minutes. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the green chiles and chicken bouillon. Cook until the bouillon dissolves, then remove from heat.
Prepare the filling. In a large bowl, combine the cooked chicken, salt, pepper, 1 cup shredded cheese, and sour cream. Mix until well combined.
Assemble the enchiladas. Spoon some of the chicken mixture onto each tortilla. Add a tablespoon of the chicken gravy, then roll up and place seam-side down in the prepared casserole dish. Repeat with all tortillas.
Pour the remaining chicken gravy evenly over the rolled tortillas. Bake for 15 – 20 minutes, or until hot and bubbly. Remove from the oven, and top with grated cheddar cheese. Serve.
