Chicken Enchiladas With Creamy Green Chile Sauce
Stuffed, baked, and every dish in between.
Recipe Summary Chicken Enchiladas With Creamy Green Chile Sauce
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Ingredients | Baked Mexican Chicken Breast Recipes12 corn tortillasvegetable oil for pan-frying3 cooked boneless skinless chicken breast halves, shredded12 ounces shredded Monterey Jack cheese, divided¾ cup minced onion¼ cup butter¼ cup all-purpose flour2 cups chicken broth1 cup sour cream1 (4 ounce) can chopped green chiles, drained½ cup chopped green onions½ cup chopped fresh cilantroDirectionsPreheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.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. Garnish with chopped green onions and cilantro.Info | Baked Mexican Chicken Breast Recipesprep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Chicken Enchiladas With Creamy Green Chile SauceWorld Cuisine Recipes, Latin American, Mexican,
