Indulge in the vibrant flavors of the Southwest with these Chicken Enchiladas. Tender chicken and melty cheese are embraced by warm corn tortillas, all swimming in a luscious, creamy green chile sauce that will awaken your taste buds. A truly comforting and flavorful experience!
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Recipe View Gather all of your ingredients, ensuring everything is prepped and ready to go for a seamless cooking experience. (5 minutes)
Recipe View Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish to prevent sticking. (5 minutes)
Recipe View Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Gently fry each tortilla, one at a time, for just 5 seconds per side. This softens them, making them pliable and preventing cracking when rolled. Add more oil to the pan as needed to keep tortillas from sticking. (15 minutes)
Recipe View Drain the softened tortillas between layers of paper towels to remove excess oil and keep them warm until ready to assemble. (2 minutes)
Recipe View Evenly distribute the shredded chicken, 10 ounces of Monterey Jack cheese, and minced onion among the 12 tortillas. (10 minutes)
Recipe View Carefully roll up each tortilla and place it seam-side down in the prepared baking dish. This prevents the enchiladas from unraveling during baking. (5 minutes)
Recipe View In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour until smooth. Continue whisking as the mixture begins to bubble, creating a roux. (3 minutes)
Recipe View Slowly pour in the chicken broth, whisking constantly to prevent lumps, until the sauce thickens into a velvety consistency. (5 minutes)
Recipe View Stir in the sour cream and drained green chiles, mixing until well combined. Heat the sauce thoroughly, but avoid boiling. (3 minutes)
Recipe View Pour the creamy green chile sauce evenly over the assembled enchiladas, ensuring they are generously coated. (2 minutes)
Recipe View Bake in the preheated oven until bubbly and heated through, approximately 20 minutes. Then, sprinkle the remaining Monterey Jack cheese over the top and bake for an additional 5 minutes, or until the cheese is melted and golden brown. (25 minutes)
Recipe View Garnish with freshly chopped green onions and cilantro for a burst of fresh flavor and vibrant color. Serve immediately and enjoy! (2 minutes)
Georgianna Miller
Jun 15, 2024I've made enchiladas before, but this recipe takes it to another level. The tip about frying the tortillas for just a few seconds is brilliant!
Jan Runte
Mar 30, 2024The instructions were so clear and easy to follow. Even a novice cook like myself could make this with confidence.
Dave Bergstrom
Sep 29, 2023Absolutely delicious! I adjusted the amount of green chiles to make it a bit milder for my kids, and it was perfect.
Delilah Beier
Jul 27, 2022This recipe is a game-changer! The green chile sauce is so creamy and flavorful. My family devoured it!