This recipe for enchiladas with green chile sauce makes chicken and cheesefilled corn tortillas baked under a creamy sauce infused with hot peppers Adjust the amount of chopped chiles to suit your taste
Prep Time
1 hr
Dificult
Medium
Servings
6
Ingredients
Instructions
Gather all ingredients.
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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.
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Drain between layers of paper towel and keep warm.
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Divide chicken
10 ounces Monterey Jack cheese
and onion among 12 tortillas.
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Roll up each tortilla and place seam-side down in the prepared pan.
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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.
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Pour mixture over enchiladas.
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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.
Garnish with chopped green onions and cilantro.
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