- Prep Time: 35m
- Cook Time: 30m
- Total Time: 1h 5m
- Serves: 6 people
Ingredients
- 2 T butter
- 2 T flour
- 1 can enchilada sauce (10 oz)
- 3/4 c chicken broth
- 2 onions, diced
- 1 can diced green chiles (4 oz)
- 6 oz queso fresco, crumbled
- 1 1/2 c sour cream
- 3 c cooked, shredded chicken
- 1 T cumin
- 1 tsp. chili powder
- 8 tortillas
- 2 c monterey jack, shredded
- 3 scallions sliced (optional)
Instructions
- Preheat oven to 350°F.
- Prepare 8 ½ x 11" baking dish with nonstick spray.
- In small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt and pepper and stir. Bring to boil; reduce heat and simmer until thickened, about 15 minutes. Keep warm over low heat.
- In a large pan, heat oil until shimmering. Add onions and green chiles and cook, stirring, 5 to 7 minutes.
- Stir in cumin and chili powder, then add chicken, sour cream and queso fresco. Stir until creamy, about 4 minutes.
- Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, dip tortillas in remaining enchilada sauce and fill with 1/3 cup of chicken filling. Roll tortilla around filling and place seam-side down in baking dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over rolled enchiladas and sprinkle with monterey jack.
- Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Garnish with scallions and serve.
