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Chicken Enchiladas with Creamy Green Chile Sauce
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Ingredients
0 of 12 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Warm the tortillas one at a time in the oil for about 5 seconds per side, just until flexible, adding a little more oil as needed.
- 2
Mix the shredded chicken, minced onion, and 1 cup of the Monterey Jack. Spoon the filling into each tortilla, roll it snugly, and arrange the rolls seam-side down in the dish.
- 3
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute, then add the broth in a slow stream while whisking. Simmer 3–4 minutes, until the sauce coats a spoon.
- 4
Lower the heat and stir in the sour cream and green chiles. Keep it below a boil so the sauce stays smooth. Pour it over the enchiladas and bake uncovered for 20 minutes, until bubbling at the edges.
- 5
Sprinkle on the remaining cheese and bake 5 minutes more, until melted. Rest for 5 minutes, then top with green onion and cilantro.