Chicken Enchiladas

READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Enchilada sauce directions:
  • Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
  • Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
  • Filling.
  • Heat oven to 350°F.
  • Prepare enchilada sauce below.
  • In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
  • Stir in 1/2 cup enchilada sauce.
  • Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
  • Fry tortillas, one at a time until soft (10 seconds per side).
  • Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
  • Spread small amount of sauce in bottom of dish.
  • Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
  • Place seam side down, side by side in prepared dish.
  • Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
  • Garnish with extra sour cream, sliced green onions and chipped cilantro.
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