Chicken - Chicken Enchiladas with Creamy Green Chile Sauce
Amy
ingredients
- 12 corn tortillas
- Vegetable oil for pan-frying
- 3 chicken breasts, boneless, skinless, cooked, shredded
- 10 oz jack cheese, shredded
- 3/4 cup onion, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 4-oz can green chiles, diced
- 2 oz jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
directions
- 1
Preheat oven to 375°F.
- 2
Heat oil in skillet over medium-high heat. Fry tortillas (one at a time) for about 5-10 seconds per side to make them soft and pliable. Drain on layers of paper towels and keep them warm.
- 3
Divide the chicken, jack cheese and onion between the 12 tortillas. Roll up tortillas and place seam-side down in a greased baking dish.
- 4
Melt the butter in a saucepan over medium heat. Add the flour and cook for another minute. Slowly whisk in the chicken broth and cook until mixture is thickened. Stir in the sour cream and chiles and heat thoroughly, but do not boil. Pour sauce mixture over the enchiladas. Bake for 20 minutes. Top with remaining jack cheese and cook for 5 more minutes. Garnish with green onion and cilantro.
Source: Amy
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