Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 6 Servings
I love the simplicity of this recipe. You don’t need anything fancy or complicated to make this better because it is already perfect! Try it now and you will be amazed by how easy it is to make. Enjoy!
Ingredients:
12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ c minced onion
¼ c butter
¼ c all-purpose flour
2 c chicken broth
1 c sour cream
1 (4 oz) can of chopped green chiles, drained
½ c chopped green onions
½ c chopped fresh cilantro
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray in a 9×13-inch baking dish.
Place a skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of oil and allow it to become hot.
Add a tortilla and heat each side for only 5 seconds. Remove from the skillet onto a clean plate lined with paper towels to drain any excess oil. Repeat the process to the rest of the tortillas.
Fill each tortilla with the chicken, Monterey Jack cheese, and onion. Roll each and put it into the prepared pan with seam side down. Repeat the process with the rest of the ingredients.
Place a saucepan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the flour. Whisk and cook for about a minute or until boiling.
Add the broth gradually and whisk every addition until the texture of the sauce becomes thick.
Add the chiles and sour cream. Stir until well blended.
Pour the mixture on top of the enchiladas and spread it evenly.
Place the baking dish inside the preheated oven and bake the enchiladas for 20 minutes.
Sprinkle the rest of the Monterey Jack cheese on top.
Bake for another 5 minutes or until the top turn golden brown.
Remove from the oven and sprinkle freshly chopped cilantro and green onions on top.
Serve and enjoy!
Nutrition Facts:
Calories: 798.4 | Protein: 49.8g 100% | Carbohydrates: 33.3g 11% | Dietary Fiber: 4.3g 17% | Sugars: 2.9g | Fat: 51.9g 80% | Saturated Fat: 24.6g 123% | Cholesterol: 172.2mg 57% | Vitamin A Iu: 1492.5IU 30% | Niacin Equivalents: 19.3mg 149% | Vitamin B6: 0.6mg 34% | Vitamin C: 17.3mg 29% | Folate: 43.9mcg 11% | Calcium: 541.9mg 54% | Iron: 2.7mg 15% | Magnesium: 89.9mg 32% | Potassium: 510.9mg 14% | Sodium: 1081.2mg 43% | Thiamin: 0.2mg 19% | Calories From Fat: 467.4
[penci_recipe]