Ingredients

• 2 tablespoons vegetable oil , or more as needed
• 12 corns tortillas
• 3 cookeds boneless skinless chicken breast halves , shredded
• 12 ounces shredded Monterey Jack cheese , divided
• 0.75 cups minced onion
• 0.25 cups butter
• 0.25 cups all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 , 4 ounce
• 0.5 cups chopped green onions
• 0.5 cups chopped fresh cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to the pan as needed.
4. 4 Drain between layers of paper towel and keep warm.
5. 5 Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.
6. 6 Roll up each tortilla and place seam-side down in the prepared pan.
7. 7 Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.
8. 8 Pour mixture over enchiladas.
9. 9 Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes.
10. 10 Garnish with chopped green onions and cilantro.

Nutrition per serving