Creamy green chile sauce spiked with Hooked® and Chain Reaction® binds shredded chicken and melted cheese into every roll
Ingredients
For the Enchiladas:
- 2 cups chicken meat, cooked, shredded
- 2-1/2 cups Monterey Jack cheese, divided
- 5 oz cream cheese
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 Tablespoon Casa M Spice Co® Hooked®
- 1 teaspoon Casa M Spice Co® Chain Reaction®
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chiles
Pulling It All Together:
- 10 flour tortillas
- chopped cilantro and onions for garnish (optional)
Method
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01
Shred the chicken
5 minRotisserie chicken is your shortcut here—pull it apart while it's still warm so the meat shreds clean. You want 2 cups of tender, bite-sized pieces for the filling.
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02
Set up the oven and pan
5 minPreheat to 350°F and grease a 13" × 9" baking pan with butter or oil. This gives your enchiladas room to cook evenly and prevents sticking.
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03
Build the chicken filling
3 minCombine shredded chicken, 3/4 cup Monterey Jack, cream cheese, Hooked®, and Chain Reaction® in a large bowl and mix it hard until everything's evenly distributed. The cream cheese melts into the warm chicken and binds everything together.
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04
Make the green chile sauce
10 minMelt butter in a saucepan, whisk in flour, and cook 1 minute to kill the raw flour taste. Whisk in broth to smooth out lumps, then add 1/2 cup Monterey Jack and heat to medium until it thickens and bubbles lightly—this creates a silky base.
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05
Finish the sauce
2 minPull off heat and stir in sour cream and green chiles right away—you don't want sour cream breaking from prolonged heat. Fold everything together so the chiles and spices are evenly mixed in.
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06
Roll and pan the enchiladas
10 minLay a tortilla flat, add a spoonful of filling, spoon sauce over top, and fold it over into the pan—do this 10 times, nestling them snug so they hold their shape as they bake.
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07
Sauce and top
2 minPour the remaining sauce over all the enchiladas and sprinkle the last of the Monterey Jack on top. The sauce keeps everything moist; the cheese browns into a golden crust.
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08
Bake until set
25 minBake at 350°F for 25 minutes so the filling heats through and the sauce thickens. You're looking for it to bubble gently at the edges.
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09
Broil for color
3 minSwitch to broil-high and watch that cheese closely—about 3 minutes is all you need for a golden-brown, melted top. Don't walk away or it'll char.
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10
Finish and serve
2 minTop with fresh cilantro and diced onion for brightness and crunch against the creamy, spiced filling. Let it rest 2 minutes before plating so it holds together clean.
From Mike's Notebook
Don't shred the chicken too fine—larger pieces stay moist and give the filling better texture.
Warm your tortillas in a dry skillet before filling so they bend without cracking.
Whisk the roux until it's light brown before adding broth; raw flour taste will linger otherwise.