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Chicken Enchiladas with Creamy Green Chile Sauce

Chicken Enchiladas with Creamy Green Chile Sauce

Cost $20, save $15

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Staples

    • 2 tablespoons vegetable oil
    • ¼ cup butter
    • ¼ cup all-purpose flour
    • 2 cups chicken broth

  • Tortillas

    • 12 corn tortillas

  • Proteins

    • 🍗 3 cooked boneless skinless chicken breast halves, shredded

  • Dairy

    • 🧀 12 ounces shredded Monterey Jack cheese, divided
    • 1 cup sour cream

  • Vegetables & Herbs

    • 🧅 ¾ cup minced onion
    • 1 (4 ounce) can chopped green chiles, drained
    • 🧅 ½ cup chopped green onions
    • ½ cup chopped fresh cilantro

STEPS

1

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2

Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortillas for 5 seconds on each side. Drain on paper towels and keep warm.

3

Divide chicken, 10 ounces of Monterey Jack cheese, and minced onion evenly among tortillas. Roll up each tortilla and place seam-side down in the baking dish.

4

In a saucepan, melt butter over medium heat. Add flour and whisk until bubbly. Gradually add chicken broth, stirring constantly until thickened. Mix in sour cream and green chiles. Heat thoroughly without boiling.

5

Pour sauce over the tortillas in the baking dish.

6

Bake the enchiladas in the preheated oven for 20 minutes. Top with remaining Monterey Jack cheese and bake for another 5 minutes until bubbly and golden.

7

Garnish with chopped green onions and cilantro before serving.

NUTRIENTS

Per 1 serving

🔥

798

Calories

  • 50
    Protein
  • 33
    Carbs
  • 52
    Fats

💡 To save time, use store-bought rotisserie chicken instead of cooking the chicken breasts yourself.For a spicier kick, use hotter green chiles or add a pinch of cayenne pepper.Leftovers can be refrigerated for up to 3 days and reheated in the microwave.