Chicken Enchiladas With Creamy Green Chile Sauce
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Onion (minced)1 cup
Butter1 cup
All-Purpose Flour2 cups
Chicken Broth1 cup
Sour Cream1 cup
Green Onion (chopped)1 cup
Cilantro (chopped fresh)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Heat 2 tablespoons of oil in a skillet over medium-high heat
3
Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable
4
Add more oil to pan as needed
5
Drain between layers of paper towel and keep warm
6
Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas
7
Roll up each tortilla and place seam side down in a greased baking pan
8
Melt the butter in a saucepan over medium heat
9
Add the flour and whisk until mixture begins to boil
10
Slowly add the broth, stirring with a whisk until thickened
11
Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally
12
Pour mixture over the enchiladas
13
Bake in pre-heated oven for 20 minutes or until heated through
14
Top with remaining Monterey Jack cheese and bake for 5 more minutes
15
Garnish with chopped green onions and cilantro