Recipe of the Month: Green Chili Chicken Enchiladas

The following recipe was given to my mother by a family friend. It is by far my husband’s favorite meal. I have made it so often that I don’t even need to look at the recipe any more.

Green Chili Chicken Enchiladas


4 chicken breasts, cooked and shredded

1 T. chili powder

1 clove garlic, minced

1/2 t. salt

1/2 t. cumin

1/2 cup chopped onion

3 cups white sauce (recipe below)

2  4-oz cans chopped green chili

4 cups grated Monterey Jack cheese

12 flour tortillas

In a large bowl, add chili powder, garlic, salt, onion, cumin, 1 1/2 cups white sauce, 1 can green chili, and 1 1/2 cups cheese to the shredded chicken. Mix well. Fill tortillas with chicken mixture. Place in baking dish. Add one can green chili to remaining white sauce. Pour over enchiladas. Top with cheeses. Bake at 350 for 15 minutes.

Basic Medium White Sauce (triple it for this recipe)

2 T. butter

2 T. flour

1/4 t. salt

1 dash of white pepper

1 cup milk

Melt butter in sauce pan. Add flour and stir until smooth. Cook for 1 minute over medium heat, stirring constantly. Gradually add milk. Simmer over medium heat until thick and bubbly. Stir in salt and pepper.

2 thoughts on “Recipe of the Month: Green Chili Chicken Enchiladas

  1. Joan Lindgren says:

    Sounds yummy.

  2. […] A to Z blogging challenge, I chose Southwestern Eggrolls. (I have already done Enchiladas – chicken and casserole – or that probably would have been my letter E […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s