Ingredients
Enchiladas
- 3 tbsp canola oil, divided
- 12 whole corn tortillas
- 1 large onion, diced
- 1 whole jalapeño, seeded and finely diced
- 2 1/2 cups cooked, shredded chicken
- 3 (4-oz) cans whole green chiles, diced and divided
- 1 tsp paprika, divided
- 2 cups reserved chicken broth, divided
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 cup sour cream
- 2 1/2 cups grated Monterey Jack cheese, divided, plus more for topping
- Salt and pepper, to taste
- Cilantro, chopped, for garnish
- Picante sauce (optional, for serving)
Instructions
- Fry Tortillas: In a small skillet, heat 2 tablespoons of canola oil over medium-high heat. Fry each corn tortilla for no longer than 20 seconds to soften them without crisping. Drain the tortillas on a large towel or paper towels to remove excess oil.
- Prepare Chicken Mixture: Heat the remaining 1 tablespoon of canola oil in a separate skillet over medium heat. Add the diced onion and finely diced jalapeño, sautéing for about 1 minute to start softening. Stir in the shredded chicken, half of the diced green chiles, and 1/2 teaspoon of paprika. Add 1/2 cup of chicken broth and mix well. Pour in the heavy cream and heat until the mixture bubbles and is hot, then turn off the heat and set aside.
- Make Cheese Sauce: In a large skillet, melt the butter over medium heat. Sprinkle in the flour and whisk together, cooking for 1 minute to form a roux. Slowly pour in the remaining 1 1/2 cups of chicken broth while whisking continuously. Cook until the mixture begins to bubble and thicken, about 1 to 2 minutes. Stir in the remaining half of the green chiles, then reduce heat and mix in the sour cream. Add 1 1/2 cups of grated Monterey Jack cheese and stir until melted. Season with the remaining 1/2 teaspoon paprika, salt, and pepper to taste.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your enchiladas.
- Assemble Enchiladas: Place a softened tortilla on a flat surface and spoon a generous amount of the chicken mixture onto it. Top with plenty of cheese and carefully roll up the tortilla. Arrange each rolled enchilada seam-side down in a 13-by-9-inch casserole dish.
- Add Cheese Sauce and Bake: Pour the prepared cheese sauce evenly over the assembled enchiladas. Sprinkle extra Monterey Jack cheese over the top if desired. Bake in the preheated oven for 30 minutes until the cheese melts and the dish is bubbling and heated through.
- Garnish and Serve: Once baked, remove from the oven and sprinkle chopped fresh cilantro over the enchiladas. Serve hot, optionally with picante sauce on the side for added flavor.
Notes
- Do not over-fry the tortillas; they should soften without becoming crisp.
- Seeding the jalapeño reduces heat but keeps flavor. Adjust according to taste.
- Use fresh or canned green chiles, depending on availability.
- Reserved chicken broth enhances flavor; use broth from cooking the chicken for best results.
- Monterey Jack cheese melts beautifully and provides a creamy texture, but cheddar can be substituted if preferred.
- For a lighter version, substitute heavy cream with half-and-half or milk and reduce the amount of butter.
- Assemble enchiladas carefully to prevent splitting; use plenty of filling and cheese.
- Cover the casserole dish with foil if enchiladas brown too quickly in the oven.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
