Chicken Enchiladas with Creamy Green Chile Sauce


  • 12corn tortillas
  • vegetable oil for pan-frying
  • 3cooked boneless skinless chicken breast halves, shredded
  • 12 ounces shredded Monterey Jack cheese, divided
  • ¾ cup minced onion
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles, drained
  • ½ cup chopped green onions
  • ½ cup chopped fresh cilantro
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.


  • Step 2

    Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.

  • Step 3

    Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.

  • Step 4

    Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

  • Step 5

    Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

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