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Chicken Enchiladas with Green Chile Sauce

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Mexican
Chicken Enchiladas with Green Chile Sauce
Ingredients
  • 2 tablespoons vegetable oil, or more as needed
  • 12 corn tortillas
  • 3 cooked boneless skinless chicken breast halves, shredded
  • 12 ounces shredded Monterey Jack cheese, divided
  • 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
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
Instructions
1
Collect all necessary components.
2
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Coat a 9x13-inch baking dish with non-stick spray.
3
Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear tortillas (one at a time) for 5 seconds on each side to make them more pliable and easier to handle. Add additional oil to the pan as required.
4
Remove excess oil between layers of paper towels and keep warm for later use.
5
Distribute the chicken, 10 ounces of Monterey Jack cheese, and onion evenly among 12 tortillas.
6
Roll up each tortilla and place seam-side down in the prepared baking dish.
7
Melt butter in a saucepan over medium heat. Combine flour and whisk until the mixture starts to boil vigorously. Gradually add chicken broth, stirring constantly with a whisk until the mixture thickens. Introduce sour cream and green chiles into the mixture, stirring occasionally to ensure even distribution. Heat the sauce thoroughly but avoid boiling it.
8
Pour the prepared sauce over the enchiladas.
9
Bake in the preheated oven until the contents are bubbly and heated through, approximately 20 minutes. Top with remaining Monterey Jack cheese and bake for an additional 5 minutes.
10
Decorate the dish with chopped green onions and cilantro