Chicken & Cheese Enchiladas with Green Chilies
Ingredients:
For the Enchiladas:
2 cups cooked, shredded chicken
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4.5 oz) diced green chilies, drained
1 small onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1 cup salsa verde (green salsa)
10-12 corn or flour tortillas
1/4 cup vegetable oil (for frying tortillas)
Salt and pepper to taste
For the Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup salsa verde (green salsa)
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
For Garnish (Optional):
Chopped fresh cilantro
Sliced green onions
Sour cream
Sliced jalapeños
Directions:
Prepare the Enchilada Filling:
In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, diced green chilies, chopped onion, minced garlic, and sour cream. Mix well and season with salt and pepper to taste.
Prepare the Enchilada Sauce:
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
Stir in the flour and cook, stirring constantly, for about 1 minute until the mixture is golden brown.
Gradually whisk in the chicken broth, salsa verde, cumin, garlic powder, and salt.
Bring to a simmer and cook for about 5 minutes until the sauce thickens. Remove from heat.
Prepare the Tortillas:
Heat the vegetable oil in a skillet over medium heat.
Briefly fry each tortilla until it is pliable but not crisp. Drain on paper towels.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C).
Spread a thin layer of the enchilada sauce on the bottom of a 9×13-inch baking dish.
Place a small amount of the chicken and cheese mixture in the center of each tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled tortillas.
Bake the Enchiladas:
Sprinkle additional cheese on top if desired.
Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until heated through and the cheese is melted.
Remove the foil and bake for an additional 5 minutes until the top is bubbly and slightly browned.
Serve:
Garnish with chopped cilantro, sliced green onions, a dollop of sour cream, and sliced jalapeños if desired.
Serve hot.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Kcal: Approximately 400 kcal per serving | Servings: 6-8
