Rating: 4.5 stars
391 Ratings
  • 5 star values: 269
  • 4 star values: 87
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 7

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.

  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.

  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts

798 calories; protein 49.8g; carbohydrates 33.3g; fat 51.9g; cholesterol 172.2mg; sodium 1081.2mg. Full Nutrition