- 6
Ingredients
- 12 corn tortillas
- oil for frying
- 3 cooked boneless chicken breast shredded
- 10 oz. shredded Monterey Jack cheese
- 3/4 cup minced onion
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can chopped green chilies, drained
- 2 oz. shredded Monterey Jack cheese
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh cilantro
Preparation
Step 1
Preheat oven to 375
Heat 2 tbs. of oil in a skillet over medium high heat. Fry tortillas (one 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 to keep warm.
Divide chicken, 10 oz. of cheese and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chilies, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
Bake for 20 minutes or until heated through. Top with remaining cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.