Make this recipe for enchiladas with green chile 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
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Step 2
Gather all ingredients.
Step 3
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 4
Garnish with chopped green onions and cilantro.
Step 5
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.
Step 6
Drain between layers of paper towel and keep warm.
Step 7
Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.
Step 8
Roll up each tortilla and place seam-side down in the prepared pan.
Step 9
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.
Step 10
Pour mixture over enchiladas.
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
