Prep 20 mins
Cook 20 mins
An alternative enchiladas for variety and those who can't eat tomato-based sauces. This is very mild so if you want it spicier, try throwing in a jalapeño or two.
- 2 medium onions, chopped
- 8 mild green chilies, chopped or 2 (4 ounce) canscanned green chilies
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1⁄2 cups chicken broth (go ahead and use the whole 14 ounce can rather than have that extra bit go to waste)
- 1⁄4 teaspoon ground cumin
- 1⁄4 lb monterey jack cheese, grated
- 1⁄4 lb cheddar cheese, grated
- 2 scallions, sliced
- oil (for frying)
- corn tortilla
- 1 1⁄2 cups cooked chicken, shredded
- 1 cup heavy cream
- Melt the butter in a saucepan over medium heat.
- Add the onion and saute until soft, about 2 minutes.
- Stir in the flour and chicken broth.
- Add the chiles, garlic, salt to taste and cumin and simmer about 15 minutes to blend the flavors of the sauce.
- Heat the oven to 350°F.
- Grease a rectangular baking dish.
- Put about 1/4 inch oil in a large frying pan and set over medium heat.
- When hot, fry the tortillas briefly.
- (Do not let them get crisp!).
- Drain on paper towels.
- Dip in the sauce.
- Put some of the chicken in a strip on each tortilla.
- Top with 2 to 3 tablespoons cheese.
- Roll up enchiladas and put in prepared baking dish seam down.
- Pour remaining sauce over top, then the cream. (I know this seems like a lot of cream and it does look like it might turn out runny, but after cooking it settles in and you end up with terrific, moist enchiladas and not an excess of sauce).
- Sprinkle with remaining cheese and scallions.
- Bake about 20 minutes (30 minutes if you are starting with cold chicken).
I wish I could give this more stars! This is so easy to make and tastes SO good! I used the canned chiles and I cannot believe the flavor this has. I cannot wait to make this again. I served it with Mexican rice and topped it with a dab of salsa and sour cream. This is a winning recipe ALL the way around!
Great and they were enjoyed with some sour cream and chunky salsa on top and sprinkled with black olives before serving. I have no idea what 72 inches corn tortillas are supposed to be, so I used the regular corn tortillas. These would be good with flour tortillas too!
This was great! Everyone absolutely loved it! I also made some beef enchiladas for the same dinner, and everyone kept coming back for more of these instead of the others. I used Mexican Queso Fresco instead of the Monterey Jack.