Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 6 servings
My weakness! Corn tortillas filled with chicken and cheese and baked beneath a creamy sauce with hot green chiles. This pleasing dish is the definition of comfort!
Ingredients
12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 oz 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 chop 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: Spray with cooking spray a 9×13-inch baking dish.
Step 3: Put a skillet on the stove and turn the heat to medium-high.
Step 4: Add 2 tablespoons of oil and let it become hot.
Step 5: Add 1 tortilla at a time and fry for about 5 seconds per side or until soft.
Step 6: Place the fried tortillas on a clean plate lined with paper towels to drain any excess oil.
Step 7: Distribute the onion and Monterey Jack cheese between the 12 tortillas.
Step 8: Roll every tortilla and arrange them onto the prepared baking dish with the seam-side down.
Step 9: Put a saucepan on the stove and turn the heat to medium-high.
Step 10: Add the butter and let it melt.
Step 11: Whisk in the flour and let it boil.
Step 12: Add the broth and whisk until the texture becomes thick.
Step 13: Add the chiles and sour cream. Stir until just mixed.
Step 14: Pour the sauce on top of the tortillas.
Step 15: Put the baking dish inside the preheated oven and bake for 20 minutes or until bubbly.
Step 16: Remove from the oven and add the rest of the cheese on top, then bake for another 5 minutes.
Step 17: Remove from the oven and sprinkle cilantro and chopped green onions on top.
Step 18: Serve and enjoy!
Nutrition Facts:
Protein: 49.8g 100 % | Carbohydrates: 33.3g 11 % | Dietary Fiber: 4.3g 17 % | Fat: 51.9g 80 % | Saturated Fat: 24.6g 123 % | Cholesterol: 172.2mg 57 % | Vitamin A Iu: 1492.5IU 30 % | Niacin Equivalents: 19.3mg 149 % | Vitamin B6: 0.6mg 34 % | Vitamin C: 17.3mg 29 % | Folate: 43.9mcg 11 % | Calcium: 541.9mg 54 % | Iron: 2.7mg 15 % | Magnesium: 89.9mg 32 % | Potassium: 510.9mg 14 % | Sodium: 1081.2mg 43 % | Thiamin: 0.2mg 19%
Ingredients
- 12 corn tortillas
- vegetable oil for pan-frying
- 3 cooked boneless skinless chicken breast halves, shredded
- 12 oz 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 chop 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: Spray with cooking spray a 9x13-inch baking dish.
Step 3: Put a skillet on the stove and turn the heat to medium-high.
Step 4: Add 2 tablespoons of oil and let it become hot.
Step 5: Add 1 tortilla at a time and fry for about 5 seconds per side or until soft.
Step 6: Place the fried tortillas on a clean plate lined with paper towels to drain any excess oil.
Step 7: Distribute the onion and Monterey Jack cheese between the 12 tortillas.
Step 8: Roll every tortilla and arrange them onto the prepared baking dish with the seam-side down.
Step 9: Put a saucepan on the stove and turn the heat to medium-high.
Step 10: Add the butter and let it melt.
Step 11: Whisk in the flour and let it boil.
Step 12: Add the broth and whisk until the texture becomes thick.
Step 13: Add the chiles and sour cream. Stir until just mixed.
Step 14: Pour the sauce on top of the tortillas.
Step 15: Put the baking dish inside the preheated oven and bake for 20 minutes or until bubbly.
Step 16: Remove from the oven and add the rest of the cheese on top, then bake for another 5 minutes.
Step 17: Remove from the oven and sprinkle cilantro and chopped green onions on top.
Step 18: Serve and enjoy!
