Serve with Tijuana Rice and Sliced Avocados with Mexican Lime Juice – OLE!
Baked enchiladas are a delicious one-meal dish that is perfect on cold snowy night. Make it ahead of time and just slip it in the oven and bake when you get home from a busy day at work.
- 8 (8-inch) flour tortillas
- 4 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 (10-ounce) can green enchilada sauce
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 large yellow onion, diced and sautéed
- 1 (7.5-ounce) can diced green chilies
- Salt and fresh grated pepper, to taste
Boil 6 – 8 boneless, skinless chicken thighs and save the broth. When done, remove the chicken, allow to cool and shred. Grease a 9×13 baking pan. Mix chicken, sautéed onion and 1 cup cheese; season to taste with salt and pepper.
Place tortillas on the counter or flat surface. Spoon one tablespoon of enchilada sauce onto each and spread with a spoon. Pour any remaining enchilada sauce into the chicken mixture and stir. Divide this mixture into even portions in each tortilla. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook for one minute. Add broth from where you cooked the chicken and whisk until smooth. Heat over medium heat until thick and bubbly; stirring constantly with a whisk. Stir in sour cream and chilies. Do not bring to boil; you don’t want curdled sour cream. Pour over enchiladas and top with the remaining cheese. Bake 24 minutes in a preheated 350 degree oven and then under high broil for 3 minutes to brown the cheese – careful and don’t burn it.