Ingredients
Method
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Heat the vegetable oil in a skillet over medium-high heat. Quickly fry each tortilla for about 5 seconds per side, just until soft and flexible. Drain on paper towels and keep warm.
- In each tortilla, add some shredded chicken, a sprinkle of onion, and most of the cheese, saving a little for the top. Roll them up and place seam-side down in the baking dish.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook until bubbly. Slowly whisk in the chicken broth and keep stirring until thick. Lower the heat and stir in the sour cream and green chiles. Heat until smooth and creamy, but don’t let it boil.
- Pour the sauce over the enchiladas. Bake for about 20 minutes until bubbly, then sprinkle the remaining cheese on top and bake 5 more minutes until melted.
- Finish with green onions and cilantro and serve warm.
Notes
These enchiladas don’t try to be fancy. They just show up, warm and creamy and comforting, and make your day a little better.
And if something drips, cracks, or overflows, congrats. You’re doing it right.
