Description
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Ingredients
- 12 corn tortillas
- vegetable oil for pan-frying
- 3 cooked 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
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6