Rosemary Chicken Enchiladas with Green Chile White Sauce

Rosemary Chicken Enchiladas with Green Chile White Sauce

I’ve made this dish several times for our family, each time I’ve tweaked the recipe making it better! Our family is all about keeping things fresh, and I’ve added several ingredients to freshen the dish up and bring big flavors. The great thing about this dish, the homemade sauce. No canned stuff here!
Now let’s get messy!
Serves 8
  • 3 sprigs rosemary chopped
  • Chopped fresh cilantro
  • 1 minced garlic clove
  • 1 medium shallot
  • 1/2 cup olive oil, divided
  • 5 cups unsalted chicken broth
  • Salt and pepper, to taste
  • 3 chopped chicken breast
  • 1 poblano chile
  • 1/2 jalapeño
  • 6 tablespoons butter, divided
  • 6 tablespoons flour, divided
  • 4 cups chicken broth, divided
  • 2 cups sour cream, divided
  • 10 flour tortillas (burrito size)
  • 3 cups shredded Monterrey jack cheese

Preparation Instructions

1. Preheat oven to 425

2. Prepare chicken marinade

Mix the Rosemary, olive oil, a pinch of chopped cilantro, a pinch of chopped shallots, salt and pepper, garlic, and 1 cup broth in a bowl large enough to hold the chicken breasts.

3. Marinade the three chicken breasts.

Use a bowl that will allow all three breasts will be fully submerged in the marinade. Add more broth if needed. Place the breasts in the refrigerator for about 15 minutes. While the breasts marinade begin preparing the rest of your vegetables.
4. Sauté the vegetables

In a large skillet add olive oil, remaining shallots, jalapeño, and poblano chile. For this recipe I chopped my veggies pretty small. Sauté veggies on medium heat until the shallots begin to soften. Remove and set aside in a small bowl. Allow the left over juices to remain in the pan, don’t wash out all that goodness of flavor! We are going to keep that awesomeness for the next step.

5. Prepare white sauce with green chiles

We are preparing the first batch of white sauce.

In a large skillet, over medium heat, melt 3 table spoons butter and add 3 table spoons of flour. Cook for about 1 minute. Add two cups of broth. Continue cooking until the sauce bubbles and thickens. Stir in sour cream and sautéed veggies. Salt and pepper to taste. Once everything is mixed well, pour mixture into a bowl, cover, and set aside for now. Don’t worry about cleaning the pan perfectly, if there is anything left the goodness will enhance our next step.

6. Cooking chicken breasts

It’s time to bring out the chicken breasts. Place the breasts in the skillet over low to medium heat. We want to slow cook the breasts so they will be tender and juicy. Pour in some of the marinade around the breasts and cover. Turn the breasts every couple minutes until they are fully cooked through the middle. Once they are done, set them aside to rest.

7. Preparing to fill tortillas

After the breasts have rested, chop them up into small pieces. The size is to your taste, but for this recipe I chopped them very small. Fill the 10 tortillas evenly with chicken. On top of the chicken spread white sauce (I used about 3/4 of the sauce). Roll the tortillas and place in 9″x13″ baking dish seam side down. The remaining sauce spread evenly over the top of the enchiladas.

8. Prepare second batch of white sauce (without green chiles)

Pour sauce evenly over enchiladas

9. Sprinkle cheese evenly over enchiladas

10. Bake for 20 minutes or until golden and bubbly

11. Sprinkle with fresh clianto before serving

Of course I did my best to limit the amount of dishes with my aftermath, but as I always say, the food just needs to taste good in the end!


This dish was inspired by a recipe I found about a year ago on Pinterest by Danelle over at “Let’s Dish.” Her original recipe was a hit with our family and I would recommend giving it a try if you want a quick tasty family meal.

Thanks for stopping by!



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