Alfredo Green Chile Chicken Enchiladas
Spicy green chile pulled chicken and a creamy white alfredo sauce are a DREAMY combo in these cozy, cheesy green chile chicken enchiladas! Use leftover chicken for MAXIMUM ease.
Servings 8 servings
Green Chile Chicken
- 2 lbs boneless skinless chicken breasts
- 2 cans (4 oz) green chiles, undrained
- 1 medium onion, finely diced
- 3 cloves garlic
- 1/2 cup chicken broth
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 cup half and half
- 1/2 cup milk
- 1/3 cup grated Parmesan cheese
- 1 can (4 oz) green chiles, drained
- Salt and pepper to taste
- 8 medium flour tortillas
- Prepared green chile chicken
- Prepared alfredo sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons minced fresh parsley
Green Chile Chicken
Place all green chile chicken ingredients in a slow cooker OR an instant pot. If using slow cooker, cook chicken on low 3-4 hours then shred chicken using 2 forks. If using instant pot, cook chicken on high pressure 12 minutes, then let release steam naturally 5 minutes. Shred chicken using 2 forks, keep warm, and set aside.
In a medium saucepan over medium heat, melt butter then add garlic and saute until fragrant, about 1 minute. Whisk in flour until smooth and cook until a light golden brown.
Slowly whisk in half in half and milk and bring sauce to a low simmer over medium heat until slightly thickened. Remove from heat and add Parmesan, chiles, and salt and pepper to taste.
Fill flour tortillas with green chile chicken and roll up. Place in a greased 9x13 pan.
Pour alfredo sauce over enchiladas and top with mozzarella cheese. Bake enchiladas at 375F 20-25 minutes until sauce is bubbly and cheese is lightly browned. Sprinkle with fresh parsley. Let cool 5 minutes then serve hot. Enjoy!
Serving: 1enchilada | Calories: 416kcal | Carbohydrates: 19.6g | Protein: 40.8g | Fat: 18.8g | Saturated Fat: 8.5g | Cholesterol: 130mg | Sodium: 486mg | Potassium: 417mg | Fiber: 1.9g | Sugar: 3g | Calcium: 192mg | Iron: 2mg