Chicken enchiladas with green sauce


2 cups diced chicken

(I prefer to buy a rotisserie chicken & cut it up)

2 1/2 cups Monterrey jack, shredded

10-12 corn tortillas

Green sauce

Green sauce ingredients:


3 tablespoons flour

4 tablespoons butter

2 cups vegetable broth

1/2 cup cream or 1/2 & 1/2

2 teaspoons minced garlic

4 cups fresh spinach

2 poblano peppers

S & P


For Green sauce:

Put poblanos in oven on broil.  Let each side get charred.  Put in a plastic container for about 10 minutes.  Then take out, and peel off the skin & take out the stem & seeds. Melt butter in pan, then add the flour.  Cook on medium heat until bubbly & light brown.  Then whisk in the stock.  Continue stirring until smooth. Put the washed, trimmed spinach into blender with poblano.  Pour 1/2 of the flour/stock mixture on top of the spinach.  Blend until fully mixed.  Pour this back in the pan with the other 1/2 of flour/stock mixture.  Add garlic, cream and S & P and cook over low heat.

To assemble enchiladas:

Mix 1 cup cheese & 1/4 cup green sauce with chicken.  Put the corn tortillas in the microwave for about 30 seconds; just to get them soft & pliable. Spread about 1/4 cup of green sauce in the bottom of a rectangular pyrex.  Put a good spoonful of chicken mixture in tortilla, roll up, put in pyrex.  Continue until you have rolled all the enchiladas.  Cover with green sauce and top with cheese.  Cover with foil & bake for 30 minutes at 350 then for the last 5 minutes or so, broil so the cheese gets nice & bubbly & browned.  Serve immediately.  

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