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My review
Chicken Enchiladas with Creamy Green Chile Sauce
8
aaronspool
"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!"
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Ingredients
1 h 10 m servings 797Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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. 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 a greased baking pan.
- Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. 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. Garnish with chopped green onions and cilantro.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 280362 Ratings
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Most helpful positive review
3/19/2008
Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat m...
Most helpful critical review
7/25/2007
not very good, way too much sauce (I guess I could have only poured half of it on the enchiladas) and I would have left the cheese off the top (way too much cheese to this recipe).They just didn...
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3/19/2008
Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat m...
3/2/2008
This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce, and I put the small can o...
8/8/2007
This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the meat off of it. For the sauce I used a 14 oz. can of chicken broth,1/2 cup sour cream & 1/2 cup greek...
3/30/2008
Made this tonight & it was a big hit! I followed the recipe ingredients, however I made it more like a casserole by layering the corn tortillas,chicken,sauce & cheese until my pan was full. I al...
9/26/2007
Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the Mexican food restaurants here, and there are a lot of them!
5/29/2007
The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream to the filler mixture and also used freshly chopped sauteed onion instead of minced) in efforts to g...
12/2/2010
OMG!! These came out soooo good! I had a five pound chicken that I roasted with olive oil and a super dry rub. My mom got me one of the roasters that are like the beer can thing, anyway, when th...
10/4/2009
This was a very good recipe. Extremely rich, and very filling. After reading the reviews I was pretty aggressive about spicing them up, we like flavorful foods. I started by sauteing the onio...
3/21/2009
YUMMY STUFF! Easy to make and even my husband, who doesn't usually like Mexican food, loved it. As I was rolling the enchiladas he was taking the chicken chunks and dipping them in the sauce. ...