Chicken Enchiladas with Creamy Green Chile Sauce

Steps

1. 1

   Gather all ingredients and preheat the oven to 375°F (190 °C) (190°C (375 °F)). Grease a 9x13-inch baking dish.

2. 2

   Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.

3. 3

   Fry the corn tortillas one at a time for about 5 seconds on each side until they are softened and pliable. Add more oil to the pan as needed between tortillas.

   Start 5-second timer
4. 4

   Drain the softened tortillas between layers of paper towels and keep them warm.

5. 5

   Divide the shredded chicken, 10 ounces of the Monterey Jack cheese, and the minced onion evenly among the 12 tortillas.

6. 6

   Roll up each tortilla tightly and place them seam-side down in the prepared 9x13-inch baking dish.

7. 7

   Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup flour and whisk constantly until the mixture begins to boil.

8. 8

   Slowly pour in the chicken broth while stirring with a whisk. Continue stirring until the sauce has thickened.

9. 9

   Mix in the sour cream and drained green chiles. Heat the sauce thoroughly, stirring occasionally, but do not let it come to a boil.

10. 10

    Pour the creamy green chile mixture evenly over the rolled enchiladas in the baking dish.

11. 11

    Bake in the preheated oven until the sauce is bubbly and the enchiladas are heated through, about 20 minutes.

    Start 20-minute timer
12. 12

    Top with the remaining 2 ounces of Monterey Jack cheese and bake for an additional 5 minutes until the cheese is melted.

    Start 5-minute timer
13. 13

    Garnish the finished dish with chopped green onions and fresh cilantro before serving.