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Chicken Enchiladas with Creamy Green Chile Sauce
Chicken Enchiladas with Creamy Green Chile Sauce
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Bake cheesy chicken enchiladas with green chile sauce for a delicious twist on a classic dish.
Ingredients:
  • 2 tablespoons vegetable oil, or more as needed
  • 12 corn tortillas
  • 3 cooked boneless skinless chicken breast halves, shredded
  • 12 ounces shredded Monterey Jack cheese, divided
  • 0.75 cup minced onion
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles, drained
  • 0.5 cup chopped green onions
  • 0.5 cup chopped fresh cilantro
Instructions:
  • Prepare your mise en place.
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Quickly fry tortillas one by one for 5 seconds on each side until soft and flexible, adding more oil as required.
  • Pat dry with paper towels and keep warm.
  • Distribute chicken, 10 ounces of Monterey Jack cheese, and onion evenly among the 12 tortillas.
  • Roll each tortilla tightly and arrange them in the prepared pan with the seam side facing down.
  • In a saucepan over medium heat, melt butter until bubbling. Whisk in flour and cook until it bubbles. Gradually pour in chicken broth, whisking until the sauce thickens. Stir in sour cream and green chiles, heating gently without boiling.
  • Generously smother the flavorful mixture on top of the enchiladas, ensuring every bite is packed with deliciousness.
  • Bake in the hot oven until bubbly and heated through, approximately 20 minutes. Sprinkle with the rest of the Monterey Jack cheese and bake for an additional 5 minutes.
  • Sprinkle with freshly chopped green onions and cilantro for a burst of freshness and flavor.

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