This recipe was found at Mexicanfoodrecipes.org. Sounds like a delicious Chicken Enchiladas dish!! Posting for Culinary Quest 2015. It calls for green chili's, but if you like it spicy, add more hot peppers of choice. You may sub flour for the corn tortillas. I would recommend using, Tex-Mex Chicken Starter, for flavorful chicken in this recipe.
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12 corn tortillas
3 cooked chicken breast halves (boneless,skinless and shredded)
1Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
2Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
3Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.