Prep: 30 mins | Cook: 30 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings
You need to give this recipe a try! You will surely love the creaminess and juiciness of every bite of this Chicken enchiladas. I have listed all the steps and ingredients. Feel free to give it your twist. That is highly recommended. Enjoy!
Ingredients:
12 corn tortillas
vegetable oil for pan-frying
3 breast, boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounces) can chop green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro
Directions:
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking dish.
Step 3: Place a skillet on the stove and turn the heat to medium-high.
Step 4: Add 2-tablespoons of oil and allow it to become hot.
Step 5: Add tortillas one at a time and fry for 5 seconds of each side until soft. Place the cooked tortillas on a clean plate lined with a paper towel.
Step 6: Fill each tortilla with chicken, onion, and Monterey Jack cheese. Roll and place them on the prepared baking pan.
Step 7: Place a saucepan on the stove and turn the heat to medium.
Step 8: Add butter and allow it to melt. Whisk in flour and bring to a slight boil.
Step 9: Pour in broth slowly and whisk until thick.
Step 10: Add the chiles and sour cream. Stir until well mixed and hot.
Step 11: Pour in the mixture on top of the enchiladas.
Step 12: Place inside the preheated oven and bake for 20 minutes or until bubbly. Remove from the oven and sprinkle the rest of the Monterey Jack cheese on top.
Step 13: Put it back inside the oven and bake for another 5 minutes or until the cheese has melted completely.
Step 14: Remove from the oven and sprinkle cilantro and chopped green onions on top.
Step 15: Serve and enjoy!
Nutrition Facts:
Per Serving: 798.4 calories; protein 49.8g 100% DV; carbohydrates 33.3g 11% DV; fat 51.9g 80% DV; cholesterol 172.2mg 57% DV; sodium 1081.2mg 43% DV.
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