Prep Time::30 mins
Cook Time::30 mins
Total Time:: 1 hr
Servings::6
Ingredients
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2 tablespoons vegetable oil, or more as needed
12 corn tortillas
3 cooked 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 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
Heat 2 tablespoons 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 the pan as needed.
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Drain between layers of paper towel and keep warm.
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Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.
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Roll up each tortilla and place seam-side down in the prepared pan.
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Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.
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Pour mixture over enchiladas.
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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.
Dotdash Meredith Food Studios