Chicken Enchiladas With Creamy Green Chile Sauce

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

   Heat 2 tablespoons of 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 pan as needed. Drain between layers of paper towel and keep warm.

3. 3

   Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.

4. 4

   Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

5. 5

   Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.