6 Green Chiles, roasted and peeled1/4 tsp. Salt1/8 tsp. Cayenne Pepper1/2 medium Yellow Onion1 cup Sour Cream1 oz. Oil12 Corn Tortillas1 1/2 cup Milk1/2 cup cooked Chicken, shredded4 oz. Cheddar Cheese, cubed smallScallions minced3 Tbsp. Flour1 1/2 cup Monterrey Jack Cheese, shredded
Chicken Enchiladas Recipe from Mexico
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!