Name: No Fail Creamy Green Chile Chicken Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 500 g (1.1 lb) chicken thighs; 2 tbsp (30 ml) vegetable oil; 1 medium onion (150 g / 5 oz), diced; 2 cloves garlic, minced; 4 large roasted green chiles (e.g., poblano), minced; 2 tbsp (30 g) all-purpose flour; 480 ml (2 cup) low-sodium chicken broth; 240 ml (1 cup) whole milk; 200 g (7 oz) cream cheese, softened; 1 tbsp (15 ml) lime juice; 1 tsp (5 g) cumin; 0.5 tsp (2 g) smoked paprika; 0.5 tsp (2 g) salt; 0.25 tsp (0.5 g) black pepper; 8-10 corn tortillas (150 g total); 240 g (2 cup) shredded Mexican cheese blend; Fresh cilantro leaves, chopped; 1 avocado, sliced; 4 radish rounds, thinly sliced; 1 lime, cut into wedges

Description

These No-Fail Creamy Green Chile Chicken Enchiladas are a comforting and flavorful weeknight dinner. Tender chicken is enveloped in a luscious green chile sauce, wrapped in corn tortillas, and smothered in cheese.

Ingredients

500 g (1.1 lb) chicken thighs
2 tbsp (30 ml) vegetable oil
1 medium onion (150 g / 5 oz), diced
2 cloves garlic, minced
4 large roasted green chiles (e.g., poblano), minced
2 tbsp (30 g) all-purpose flour
480 ml (2 cup) low-sodium chicken broth
240 ml (1 cup) whole milk
200 g (7 oz) cream cheese, softened
1 tbsp (15 ml) lime juice
1 tsp (5 g) cumin
0.5 tsp (2 g) smoked paprika
0.5 tsp (2 g) salt
0.25 tsp (0.5 g) black pepper
8–10 corn tortillas (150 g total)
240 g (2 cup) shredded Mexican cheese blend
Fresh cilantro leaves, chopped
1 avocado, sliced
4 radish rounds, thinly sliced
1 lime, cut into wedges

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Instructions

Prepare Oven & Dish: Preheat oven to 180°C (350°F) and grease a 9×13 inch baking dish.
Sauté Aromatics: Sauté diced onion in oil until translucent (3-4 minutes).
Bloom Spices: Add garlic, cumin, paprika, salt, and pepper; cook 30 seconds.
Cook Chicken: Add chicken thighs and 120 ml (½ cup) broth; cook until fully cooked (8-10 minutes).
Shred Chicken: Cool and shred the cooked chicken.
Create Roux: Melt flour into oil, stirring for 1-2 minutes.
Build Sauce: Whisk in broth and milk, then add cream cheese, chiles, and lime juice; simmer until thickened.
Combine Filling: Fold shredded chicken into the sauce.
Warm Tortillas: Warm tortillas in a dry skillet (10-15 seconds per side).
Assemble Enchiladas: Fill tortillas with chicken mixture, roll, and place seam-side down in dish.
Top & Bake: Pour sauce over enchiladas and sprinkle with cheese; bake 20-25 minutes.
Rest & Serve: Let rest for 5 minutes before serving.

Notes

Warming tortillas prevents cracking. Using chicken thighs keeps the filling moist. Roasting green chiles enhances their flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Mexican
Method: Bake
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 450 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 100 mg