Prep: 30 mins | Cook: 30 mins | Total: 1 hr | Servings: 6
Creamy, savoury, and hearty. Soft tortillas filled with chicken, cheese, onion, and drench in creamy green chile sauce. Every bite is an explosion of exciting flavours and textures.
12 eaches corn tortillas
vegetable oil for pan-frying
3 breast, bone removed 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 ounces) can chop green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro
How to make Chicken Enchiladas with Creamy Green Chile Sauce
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Grab a 9 x 13-inch baking dish. Grease and set aside.
Step 3: In a skillet, heat 2 tbsp oil over medium-high heat. Once the oil is hot, fry the tortillas, one piece at a time, for about 5 seconds on both sides to make it pliable and soft. As needed, add more oil. Transfer the tortillas on paper towels to drain and hold them warm.
Step 4: Evenly split the chicken, 10 ounces of Monterey Jack cheese, and onion on each (12) tortillas. Roll them up individually and place in the prepared pan seam side down.
Step 5: In a saucepan, melt the butter over medium heat. Whisk in the flour until it starts to boil. Gradually add in the broth. Use a whisk to stir the mixture until thickened.
Step 6: Add in the sour cream followed bu chiles. Hardly mix and heat through but don’t boil.
Step 7: When done, pour this over the enchiladas.
Step 8: Place in the preheated oven and bake for about 20 minutes or until bubbly and heated through.
Step 9: Remove from the oven and top with the rest of the Monterey Jack cheese. Bake for another 5 minutes.
Step 10: Before serving, garnish with chopped green onions and cilantro.
Per Serving: 798 calories; protein 49.8g 100% DV; carbohydrates 33.3g 11% DV; fat 51.9g 80% DV; cholesterol 172.2mg 57% DV; sodium 1081.2mg 43% DV.
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