Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 6 Servings
Tortillas filled with chicken and cheese on a bed of a luscious creamy sauce with hot green chiles. Just the description of this dish makes everyone drool. Wait until you try this, I am pretty sure you’ll go crazy!
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 c minced onion
¼ c butter
¼ c all-purpose flour
2 c chicken broth
1 c sour cream
1 (4 ounces) can be chopped green chiles, drained
½ c chopped green onions
½ c chopped fresh cilantro
How to make Chicken Enchiladas with Creamy Green Chile Sauce
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking dish.
Step 3: Place a skillet on the stove and turn the heat to medium-high.
Step 4: Add 2 tbsp of oil and allow it to become hot.
Step 5: Add the tortillas and cook each side for about 5 seconds.
Step 6: Remove the tortillas from the skillet onto a clean plate lined with paper towels to drain any excess grease.
Step 7: Fill each tortilla with the chicken, Monterey Jack Cheese, and onion. Roll each, then arrange them onto the prepared pan.
Step 8: Place a saucepan on the stove and turn the heat to medium.
Step 9: Add butter and allow it to melt.
Step 10: Add flour and whisk until well mixed. Allow the mixture to boil.
Step 11: Add broth gradually and whisk every addition.
Step 12: Add the chilis and sour cream. Stir until well mixed.
Step 13: Pour the mixture on top of the enchiladas and spread it evenly.
Step 14: Place it inside the preheated oven and bake for 20 minutes.
Step 15: Sprinkle the rest of the cheese on top and bake for another 5 minutes or until melted completely.
Step 16: Remove from the oven and garnish with cilantro and green onions.
Step 17: Serve and enjoy!
Nutrition Facts:
Per Serving: 798 Calories | Protein 49.8g | Carbohydrates 33.3g | Fat 51.9g | Cholesterol 172.2mg | Sodium 1081.2mg.
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 c minced onion
- ¼ c butter
- ¼ c all-purpose flour
- 2 c chicken broth
- 1 c sour cream
- 1 (4 ounces) can be chopped green chiles, drained
- ½ c chopped green onions
- ½ c chopped fresh cilantro
Instructions
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Apply cooking spray in a 9x13-inch baking dish.
Step 3: Place a skillet on the stove and turn the heat to medium-high.
Step 4: Add 2 tbsp of oil and allow it to become hot.
Step 5: Add the tortillas and cook each side for about 5 seconds.
Step 6: Remove the tortillas from the skillet onto a clean plate lined with paper towels to drain any excess grease.
Step 7: Fill each tortilla with the chicken, Monterey Jack Cheese, and onion. Roll each, then arrange them onto the prepared pan.
Step 8: Place a saucepan on the stove and turn the heat to medium.
Step 9: Add butter and allow it to melt.
Step 10: Add flour and whisk until well mixed. Allow the mixture to boil.
Step 11: Add broth gradually and whisk every addition.
Step 12: Add the chilis and sour cream. Stir until well mixed.
Step 13: Pour the mixture on top of the enchiladas and spread it evenly.
Step 14: Place it inside the preheated oven and bake for 20 minutes.
Step 15: Sprinkle the rest of the cheese on top and bake for another 5 minutes or until melted completely.
Step 16: Remove from the oven and garnish with cilantro and green onions.
Step 17: Serve and enjoy!
