Green Chile Chicken Enchiladas
Ingredients
- 12 whole corn tortillas
- 0.5 cup vegetable oil
- 8 oz Monterey Jack cheese, shredded
- 0.8 cup yellow onion, chopped
- 0.3 cup unsalted butter
- 0.3 cup all-purpose flour
- 2 cup chicken broth
- 4 oz canned chopped green chiles
- 1 cup sour cream
- 3 cup cooked chicken, shredded
- 4 whole green onions, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F. Grease a large baking pan.
- 2
In a skillet, briefly fry each corn tortilla in hot oil for about 5 seconds until softened and pliable (not crispy). Drain on paper towels.
- 3
On each softened tortilla, place some shredded chicken, cheese, and chopped onion. Roll up tightly and place seam-side down in the greased baking pan.
- 4
Make the green chile sauce: melt the butter in a saucepan. Add the flour and stir well. Pour in the chicken broth and cook, stirring, until thickened. Stir in the sour cream and canned green chiles. Heat through.
- 5
Pour the green chile sauce over the enchiladas. Sprinkle remaining cheese on top.
- 6
Bake at 375°F for 20 minutes until heated through and bubbling. Return to oven for 5 more minutes after adding the final cheese. Garnish with chopped green onions.