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Green Chili Chicken Enchiladas

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 enchiladas


  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 small can chopped green chili
  • 2 cups cooked shredded chicken
  • 2 cups grated cheese
  • 12 corn tortillas
  • 1/4 cup vegetable oil


  • In a medium saucepan melt butter, add the flour and stir and let cook about 4 minutes. Stir often .
  • Add the chicken broth and stir until thickened. Season with salt and pepper and a little garlic salt.
  • Turn off heat and add sour cream and green chili. Set aside
  • In a small skillet heat vegetable oil, dip corn tortillas in and out of hot grease one at a time. Just to soften; drain on paper towels.
  • On each tortilla place about 2 tablespoon's chicken, some grated cheese and about 1 tablespoon of sauce. Roll and place in a 9 x 13 baking dish
  • Once all tortillas are rolled, and placed in baking dish, pour remaining sauce over enchiladas and top with cheese.
  • Bake in 350 degree oven for 20-30 minutes or until hot and bubbly.