Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
Heat 2 tablespoons 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 the pan as needed.
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Drain between layers of paper towel and keep warm.
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Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.
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Roll up each tortilla and place seam-side down in the prepared pan.
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Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.
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Pour mixture over enchiladas.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 798 | Calories |
| 52g | Fat |
| 33g | Carbs |
| 50g | Protein |
