This recipe for enchiladas with green chile sauce makes chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot peppers. Adjust the amount of chopped chiles to suit your taste!
Ingredients
- vegetable oil: 2 Tbsp (or more if needed)
- corn tortillas: 12 piece
- boneless skinless chicken breast halves: 3 piece (shredded, cooked)
- ounces shredded Monterey Jack cheese: 12 piece (divided)
- onion: 0.75 cup (minced)
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- chicken broth: 2 cups
- sour cream: 1 cup
- green Chilis: 1 can (4 ounce can, drained, chopped)
- green onions: 0.5 cup (chopped)
- fresh cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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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. Dotdash Meredith Food Studios
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Drain between layers of paper towel and keep warm. Dotdash Meredith Food Studios
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Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas. Dotdash Meredith Food Studios
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Roll up each tortilla and place seam-side down in the prepared pan. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Pour mixture over enchiladas. Dotdash Meredith Food Studios
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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.
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Garnish with chopped green onions and cilantro. Dotdash Meredith Food Studios
