Green Chilie Chicken Enchiladas

Submitted by JOAN S.

"This simple but tasty chicken dish is in our regular weekly rotation. It can be prepared ahead of time - just wait until you are ready to cook it before you pour the sauce over the tortillas."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 6

ingredients

• 12 -18 corn tortillas
• 1⁄2 cup oil
• 8 ounces shredded monterey jack cheese
• 3⁄4 cup chopped onion
• 1⁄4 cup butter
• 1⁄4 cup flour
• 2 cups chicken broth
• 4 ounces diced green chilies
• 1 cup sour cream
• 1 chicken or 3 chicken breast halves, boiled and shredded (or chopped)
• chopped green onion

directions

1. Cook tortillas in hot oil until softened (5 seconds).
2. Place some chicken, cheese, and onion on each tortilla and roll up.
3. Place seam side down in greased baking pan.
4. In a saucepan, melt butter, add flour, and stir well.
5. Add broth; cook ‘til thickened.
6. Stir in sour cream and chilies and continue stirring until heated.
7. Pour over enchiladas.
8. Bake at 375 degrees for 20 minutes or until heated through.
9. Put remaining cheese on top and return to oven for 5 minutes.
10. Garnish with chopped green onions and serve with white rice made with chicken broth and a can of Ro-tel tomatoes.

Reviews

[Margie Brock]

This was great!! Thank you Miss Gracie

 

[JOAN S.]

A little clarification on cooking the tortillas prior to filling them. I use a small non-stick frying pan and heat a couple of tablespoons of oil in the pan. One at a time, I place the tortillas in the pan, heat one side first, flip over and heat the second side. I then remove the tortilla from the pan and place it on paper towels to remove the excess oil. Continue with the other tortillas, adding more oil as needed.