Chicken Enchiladas with Creamy Green Chile Sauce

Name: Chicken Enchiladas with Creamy Green Chile Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters butter; 113 grams chopped green chiles, drained; 473 milliliters chicken broth; 12 corn tortillas; 59 milliliters all-purpose flour; 118 milliliters chopped fresh cilantro; 118 milliliters chopped green onions; 57 grams shredded Monterey Jack cheese; 177 milliliters minced onion; 3 cooked boneless skinless chicken breast halves, shredded; 237 milliliters sour cream; 6 servings vegetable oil for pan-frying

Chicken Enchiladas with Creamy Green Chile Sauce might be A mixture of corn tortillas, cilantro, chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Add more oil to pan as needed.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain between layers of paper towel and keep warm.

Equipment you will use

Paper Towels

Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas.

Ingredients you will need

Monterey Jack Cheese

Tortilla

Whole Chicken

Onion

Roll up each tortilla and place seam side down in a greased baking pan.

Ingredients you will need

Tortilla

Roll

Equipment you will use

Baking Pan

Melt the butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened.

Ingredients you will need

Broth

All Purpose Flour

Equipment you will use

Whisk

Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally.

Ingredients you will need

Sour Cream

Chili Pepper

Pour mixture over the enchiladas.

Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes.

Ingredients you will need

Monterey Jack Cheese

Equipment you will use

Oven

Garnish with chopped green onions and cilantro.

Ingredients you will need

Green Onions

Cilantro

Equipment

Ingredients

Servings:

59milliliters

butter 113grams

chopped green chiles, drained 473milliliters

chicken broth 12

corn tortillas 59milliliters

all-purpose flour 118milliliters

chopped fresh cilantro 118milliliters

chopped green onions 57grams

shredded Monterey Jack cheese 177milliliters

minced onion 3

cooked boneless skinless chicken breast halves, shredded 237milliliters

sour cream 6servings

vegetable oil for pan-frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.