Green Enchiladas Recipe

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Green Enchiladas

Gina Schmitz

By
@mitzy392000

I can't even remember where I got this recipe, but it is a favorite of my family and in particular my brother-in-law, who requested it everytime he came to visit. I gave hime the recipe and now he makes it for his guests. His first comment about this recipe was "Who needs a Mexican restraunt when you can make this?" I love to make a pot of rice and serve a bit of the sauce over it.


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Prep:

30 Min

Cook:

20 Min

Ingredients

4 Tbsp
butter
4 Tbsp
flour
2 c
chicken broth
1 c
sour cream
1 can(s)
green chilis (4 oz)
2 c
shredded monterey jack cheese
1/2 medium
onion, chopped
1/2 c
oil
12
corn tortillas

Directions Step-By-Step

1
In a medium size saucepan, melt butter and add flour. Cook and stir for 1 minute to cook flour. Gradually add chicken broth and cook until thickened and bubbly. Add sour cream and chilis.
2
Pour a small amount of the sauce into a 9x13 inch baking dish, just enough to cover the bottom of the pan.
3
Warm the oil in a small skillet. Soften tortilla in the warm oil. Fill with 2 tablespoons of the grated cheese and 1 teaspoon of the chopped onion. Roll tortillas and place seam side down in prepared baking dish. Continue to fill the remaining tortillas and place in the dish.
4
Pour the remaining sauce over the filled tortillas. Bake enchiladas in a preheated 350 degree oven for 20 minutes. Top with more grated cheese and return to oven for another 5 minutes.