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Green Chile Chicken Enchiladas
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Ingredients
0 of 18 gathered
Step by step
Method
6 steps
- 1
Toast the tortillas in a dry skillet for 30–60 seconds per side, just until the edges show brown spots. Stack them under a plate or towel so they stay pliable.
- 2
Add oil to the skillet and cook the chicken over medium for 5–7 minutes per side, until 165°F. Move it to a board and let it cool enough to handle.
- 3
Blend the green chiles with their liquid. In a small pot, stir the oil, flour, cumin, garlic powder, and onion powder over medium for 1 minute, then whisk in the water and chiles.
- 4
Let the sauce simmer until it thickens slightly, about 3–4 minutes, then season with salt. Heat the oven to 350°F.
- 5
Shred or finely chop the chicken and mix it with sour cream, half the cheese, green onions, garlic powder, cumin, cayenne, and salt. Fill and roll the tortillas seam-side down in a baking dish.
- 6
Pour the chile sauce over the rolls, cover with the remaining cheese, and bake 30 minutes, until the edges bubble and the cheese is melted.