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.
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