chicken enchiladas with creamy green chile sauce

Ingredients

• Servings: 6
• 12 corn tortillas
• vegetable oil for pan-frying
• 3 cooked boneless skinless chicken breast halves, shredded
• 10 ounces shredded monterey jack cheese
• 3/4 cup minced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chiles, drained
• 2 ounces shredded monterey jack cheese
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat 2 tablespoons of oil in a skillet over medium-high heat. fry tortillas (one 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 a greased baking pan.
• melt the butter in a saucepan over medium heat. add the flour and whisk until mixture begins to boil. slowly add the broth, stirring with a whisk until thickened. mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. pour mixture over the enchiladas.
• bake in pre-heated oven for 20 minutes or until heated through. top with remaining monterey jack cheese and bake for 5 more minutes. garnish with chopped green onions and cilantro.