Ingredients
- FOR SAUCE
- 1.5 tablespoon butter
- 1.5 tablespoon all-purpose flour
- 0.75 milk
- 0.75 cup low-fat sour cream
- 1/2 small yellow onion, diced finely
- FOR ENCHILADAS
- 6 corn (180 grams) tortillas (we like the refrigerated raw ones like Tortillaland)
- 1 pound boneless skinless chicken breasts
- 0.5 cup shredded Mexican Cheese (or Monterey Jack - divided)
- 4 tablespoons green chiles, chopped
- Salt and pepper, to taste
How to Make
-
SAUCE
-
Step 1: Melt the butter in a small sauce pan and add the flour. Cook for a couple of minutes but don't brown.
-
Step 2: Slowly whisk in the milk and whisk until thickened.
-
Step 3: Whisk in sour cream and set aside, covered.
-
Step 4:
-
ENCHILADAS
-
Step 5: Poach the chicken breasts in enough water to cover until 160F internally.
-
Step 6: Cook the raw tortillas according to the instructions. If using regular corn tortillas heat until flexible.
-
Step 7: Shred or dice the chicken once cooled. Mix 1/2 of the sauce, 1/2 of the cheese, the onion and all but 3 tablespoons of the chiles into the chicken.
-
Step 8: Divide the chicken mixture evenly among the tortillas and roll, and place into an oiled 9" x 9" casserole dish.
-
Step 9: Pour the sauce over the enchiladas evenly and sprinkle with additional chiles if desired.
-
Step 10: Cover and bake at 375F for 20 minutes. Turn, add the rest of the cheese and bake 15 minutes more uncovered or until the cheese is lightly browned.
We hope you enjoy this recipe!
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