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Chicken Enchiladas with Creamy Green Chile Sauce

SUBMITTED BY: aaronspool PHOTO BY: ONIOND

"Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!"
RECIPE RATING:
The reviewer gave this recipe 47 stars. This recipe average a 4.4 star rating.
Read Reviews (42)
PREP TIME  35 Min
COOK TIME  35 Min
READY IN  1 Hr 10 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 12 corn tortillas
  • vegetable oil for pan-frying
  • 3 cooked boneless skinless chicken breast halves, shredded
  • 10 ounces shredded Monterey Jack cheese
  • 3/4 cup minced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles, drained
  • 2 ounces shredded Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat 2 tablespoons 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 and keep warm.
  3. Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
  4. 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 chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  5. Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2008 by naples34102
Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by JEANNELYNN
Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2007 by Natalie
This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2008 by Carrie
This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2007 by Robbie
The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2007 by apaige232
Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by URSIFORM
This was a huge hit with my family and guests, very easy to make and really delicious. I'm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by tunatwist
wow...this is great stuff! i only used two chix breasts and added sauteed mushrooms to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2007 by ALLIE