Green Chile Chicken Enchiladas Recipe
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Ingredients: |
Ingredients: 12 corn tortillas
12 oz. cheddar cheese
3 cooked chickn breast halves, no bones or skin, shredded
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
3/4 cup minced onion
8 oz chopped green chiles
1/4 cup butter
1/4 cup all purpose flour
vegetable oil for frying
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Directions: |
Directions:Preheat oven to 375. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas 5 seconds per side until they are pliable. Do them Individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring constantly.
Add the chilies and sour cream. Stir occasionally and do not let the mixutre boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them. Serves 6 |
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