May 04, 2020
I probably make Mexican food 1-2 times a week at our house. Whenever I can't think of what to make for dinner..tacos. If I haven't planned ahead of time..tacos. If we're running low on food..tacos, haha. These Homemade Enchiladas with a Green Chili Cream Sauce or one step ahead of tacos. They come together as easily as tacos but to top them off they have a creamy green chili cream sauce that is just so delicious as it is easy to make. I kicked the can on cream of chicken soup cans a long time ago and started making this because it's healthier but also takes only 10 minutes to throw together on the stove, then slather your enchiladas in them and throw in the oven to bake.
Stuff your enchiladas with your favorite meat, I used shredded beef, and refried beans, but easily swap your favorite protein or beans, make the sauce, then top it off with a lot of shredded cheese. After it comes out of the oven I like to add my favorite topping, diced tomatoes and cilantro.
The sauce is just made with a few ingredients.
-Bone broth or chicken stock
-Heavy cream or coconut cream
-Salt/pepper to taste
Use a homemade bone broth which will give it a creamy thick consistency with lots of flavor and nutrients but feel free to use the stock from the store as well if you don't have any homemade on hand.
RECIPE Homemade Enchiladas with a Green Chili Cream sauce
Green Chili Cream Sauce:
5 Tbsp melted butter
5 Tbsp all purpose flour
1 1/2-2 c bone broth or chicken stock
3-4 Tbsp heavy cream, half n half or coconut cream works too
1 small can diced chilies
salt/pepper to taste
When you’re ready to assemble your enchiladas have ready..
Meat, I used shredded beef but you could easily use chicken instead
Beans-I used refried beans
Rice- or whatever else you want to stuff the tortilla’s with
Preheat your oven to 350 degrees
Start by putting your butter in a medium saucepan on medium heat, let it melt down, then add your flour
Stir until it forms a thick paste, let it cook on the heat for 2 minutes so the flour will cook out of it. Then add your bone broth or chicken stock slowly, stir vigorously until it comes together and makes a sauce.
Add your heavy cream, and salt/pepper to taste. Add your green chilies last
Stir on medium heat until it thickens then you can remove from the heat.
Assemble your enchiladas, stuff them with meat, I used beef but you could easily use chicken as well, beans, rice, ect. Then add your enchiladas sauce to the top until the tortillas are covered completely. Sprinkle with about 1-2 c cheese on top
Cook in the oven for 15-20 mins or until the cheese is bubbly and hot on the top.
Remove from the oven and let cool before serving, top with tomatoes and cilantro, enjoy!