Creamy Green Chicken Enchiladas

Creamy Green Chicken Enchiladas

from allrecipes.com
Dinner
60 min
6 servings
798 kcal / serving

Make this recipe for enchiladas with green chile sauce for tasty chicken- and cheese-filled corn tortillas baked under a creamy sauce peppered with chiles.

Ingredients

  • 2 tablespoonsvegetable oil, or more as needed
  • 12corn tortillas
  • 3cooked boneless skinless chicken breast halves, shredded
  • 12 ouncesshredded monterey jack cheese, divided
  • ¾ cupminced onion
  • ¼ cupbutter
  • ¼ cupall-purpose flour
  • 2 cupschicken broth
  • 1 cupsour cream
  • 1can chopped green chiles, drained
  • ½ cupchopped green onions
  • ½ cupchopped fresh cilantro

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  3. 3

    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.

  4. 4

    Drain between layers of paper towel and keep warm.

  5. 5

    Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.

  6. 6

    Roll up each tortilla and place seam-side down in the prepared pan.

  7. 7

    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.

  8. 8

    Pour mixture over enchiladas.

  9. 9

    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.

  10. 10

    Garnish with chopped green onions and cilantro.