Mexican Chicken Enchiladas
- 12 corn tortillas
- 3 chicken breasts (poached in water or chicken stock and shredded)
- 1/2 cup chopped scallions, white and green parts
- 1/2 cup cilantro, chopped
- 2 cups chicken broth (fresh made or canned)
- 1 cup sour cream
- 3/4 cup red onion, minced
- 3/4 cup shredded cheese, jack or cheddar
- 1 small can of green chilies, drained and chopped
- 1/4 cup unsalted butter
- 1/4 cup flour
- Canola or corn oil for frying
- 1 cup enchilada sauce
- Preheat oven to 350 degrees.
- Heat 2 tbs of oil in a large saute pan over medium high heat.
- Fry tortillas for 5 seconds per side. Add more oil if required.
- Cover the tortillas with a towel to keep them warm.
- Divide the chicken, onion (not the green onion) and the cheese between the tortillas.
- Roll them up and place them in a greased baking dish, seam side down.
- Melt the butter in a saute pan over a medium heat.
- Add the flour and whisk until it begins to bubble.
- Add the broth and stir continuously, then add the enchilada sauce and combine well.
- Add the chilies and sour cream. Do not let the mixture boil.
- Pour the mixture over the enchiladas when hot and thick.
- Place the enchiladas in the oven and bake for 20 minutes.
- Top with the remaining cheese and bake for another 5 minutes.
- Garnish with green onions and cilantro.