This Chicken Enchilada recipe is some serious comfort food! The enchiladas are filled with chicken, cheese, corn, and green chiles and covered with a green chile cream sauce (made without canned soup!).
Move the oven rack to the middle position and preheat the oven to 375 degrees Lightly grease a 9×13-inch pan with nonstick cooking spray, set aside.
MAKE ENCHILADA FILLING:
Mix together 1 cup of cheese, chicken, corn, and 1 can of chopped green chiles.
FILL AND ROLL ENCHILADAS:
Stack the tortillas on a microwave-safe plate, and cook them on HIGH for 15-20 seconds to make them more pliable. Divide the chicken mixture among the tortillas.
Roll up the tortillas and place them seam side down in the prepared 9×13 pan.
MAKE GREEN CHILE CREAM SAUCE:
In a medium saucepan, melt the butter, and then stir in the flour, cumin, coriander and cook for 1 minute. Add chicken broth and whisk until mixture is smooth. Cook over medium heat until the sauce has thickened.
Whisk in the sour cream and remaining 2 cans of green chiles.
BAKE AND FINISH:
Pour the green chile sauce over the top of the enchiladas. Bake for 10 minutes, and then sprinkle the enchiladas with the remaining cheese, and bake for an additional 15 minutes.
Garnish with cilantro and tomatoes and serve!
Notes
If you serve these enchiladas with sides like Mexican rice and cornbread, then this will serve 8 people. If you just serve the enchiladas, then it will serve 4-6 people.