6 Green Chiles, roasted and peeled 1/4 tsp. Salt 1/8 tsp. Cayenne Pepper 1/2 medium Yellow Onion 1 cup Sour Cream 1 oz. Oil 12 Corn Tortillas 1 1/2 cup Milk 1/2 cup cooked Chicken, shredded 4 oz. Cheddar Cheese, cubed small Scallions minced 3 Tbsp. Flour 1 1/2 cup Monterrey Jack Cheese, shredded
1. Coarsely chop and combine the chiles and the onion and sauté in oil until the onion is translucent. Set aside. Bring the milk to a boil in a (2 1/2 qt.) sauce pan. Add the cubed cheddar cheese. To the hot milk, add the flour and mix until smooth. Coo, stirring steadily over medium heat until smooth and thickened (about 1 minute). Add salt and pepper. 2. To assemble the enchiladas: heat about 1/2"" of oil in a skillet large enough to accomodate the tortillas. Preheat the oven to 350 degrees. Pass the tortillas, one at a time, through the oil to soften and seal them. DO NOT ALLOW THEM TO BECOME CRISP! Press between paper towels to drain.Fill each tortilla with 1 1/2 tbsp each of chicken and the chile and onion mixture. Roll each tortilla up. Place the tortillas, seam side down, in a baking dish large enough to accommodate them. Cover.Bake about 10 minutes. Uncover. Top with the sauce and Monterrey Jack Cheese. Bake for another 8 minutes. Serve immediately garnished with minced scallions.
Enjoy this delicious chicken enchiladas Mexican recipe!