Creamy Green Chile Chicken Enchiladas

Name: Creamy Green Chile Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.25 cup All-Purpose Flour; 0.25 cup Butter; 3 whole Chicken Breast; 2 cups Chicken Broth; 12 whole Corn Tortilla; 1 whole Diced Green Chiles; 0.75 cup Diced Yellow Onion; 0.5 cup Fresh Cilantro; 0.5 cup Green Onion; 12 oz Shredded Monterey Jack Cheese; 1 cup Sour Cream; 2 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

Creamy Green Chile Chicken Enchiladas layer tender shredded chicken and Monterey Jack in soft corn tortillas, all smothered with a rich sour cream and green chile sauce. The balance of mild heat from chiles, bright cilantro, and mellow onions creates a comforting, cheesy bake perfect for a relaxed family dinner or casual gathering.

Prep30 mins
Cook30 mins
Serves6
DifficultyMedium

1

Assemble all the ingredients.
2

Preheat the oven to 375 degrees F (190 degrees C) and grease a 9x13-inch baking dish.
3

Heat 2 tablespoons oil in a skillet over medium-high heat. Fry the tortillas, one at a time, for 5 seconds per side to soften and make them pliable. Add more oil to the skillet as needed.
4

Drain the tortillas between layers of paper towel and keep them warm.
5

Divide the chicken, 10 ounces Monterey Jack cheese, and the onion among 12 tortillas.
6

Roll each tortilla and place it seam side down in the prepared pan.
7

Melt the butter in a saucepan over medium heat. Add the flour and whisk until the mixture starts to boil. Gradually whisk in the chicken broth, stirring until thickened. Stir in the sour cream and green chiles, stirring occasionally. Heat through but do not let it boil.
8

Pour the mixture over the enchiladas.
9

Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with the remaining Monterey Jack cheese and bake for 5 more minutes.
10

Garnish with chopped green onions and cilantro.