Green Chili Chicken Enchiladas
I love enchiladas, any kind of enchiladas. There are so many recipes for chicken enchiladas. I have used this one for years. I have tried others but I always go back to this one. It is not hard and is delicious. If you want to make it even easier you can use rotisserie chicken.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 small can chopped green chili
- 2 cups cooked shreeded chicken
- 2 cups grated cheese
- 12 corn tortillas
- 1/4 cup vegetable oil
In a medium saucepan melt butter, add the flour and stir and let cook about 4 minutes. Stir often.
Add the chicken broth and stir until thickened. Season with salt and pepper and a little garlic salt.
Turn off heat and add sour cream and green chili. Set aside.
In a small skillet heat vegetable oil, dip corn tortillas in and out of hot grease one at a time. Just to soften; drain on paper towels.
On each tortilla place about 2 tablespoon's chicken, some grated cheese and about 1 tablespoon of sauce. Roll and place in a 9 x 13 baking dish.
Once all tortillas are rolled, and placed in baking dish, pour remaining sauce over enchiladas and top with cheese.
Bake in 350 degree oven for 20-30 minutes or until hot and bubbly.
Keyword Chicken, Enchiladas