Chicken Enchiladas with Creamy Green Chile Sauce

Make this recipe for enchiladas with green sauce for tasty chicken- and cheese-filled corn tortillas baked under a creamy sauce peppered with chiles.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 798 Calories

Ingredients

• 1 cup sour cream
• 2 cups chicken broth
• 12 corn tortillas
• 1 (4 ounce) can chopped green chiles, drained
• 2 tablespoons vegetable oil, or more as needed
• 3 cooked boneless skinless chicken breast halves, shredded
• 12 ounces shredded Monterey Jack cheese, divided
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.5 cup chopped fresh cilantro
• 0.5 cup chopped green onions
• 0.75 cup minced onion

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 2

Heat 2 tablespoons 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 the pan as needed. Drain between layers of paper towel and keep warm.

Step 3

Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.

Step 4

Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil. Pour mixture over enchiladas.

Step 5

Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes.

Step 6

Garnish with chopped green onions and cilantro.