Traditional Tex-Mex enchiladas are made with corn tortillas. Soft flour tortillas are easier to work with when rolling. Use which- ever you and your family prefer.
Click HERE to order your monastery cookbook to get this recipe and so many others!
- 2 medium onions, chopped
- 2 (4 oz) cans chopped mild green chilies
- 1 clove garlic, minced
- 4 TBSP butter, divided
- 2 TBSP flour
- 2 cups chicken broth
- 1/2 tsp ground cumin
- 1 cup Monterey Jack cheese, grated
- 1 cup cheddar cheese, grated
- 1-1/2 lbs boneless chicken -- breasts or tenderloin
- 1 cup heavy cream or milk
- salt & pepper
- 8 oz. can enchilada sauce
- 1 package corn or flour tortillas
- Cut chicken into strips. Cook chicken in 2 Tbsp butter until lightly browned. Remove chicken, set aside.
- In same skillet sauté chopped onions and over med low heat until softened, about 3 minutes.
- Add remaining 2 Tbsp butter. Stir in flour, cook a few minutes.
- Turn up heat to medium. Add chicken broth, the chilies, minced garlic, cumin, salt & pepper to taste (and optional tomato sauce). Simmer 15 minutes to blend the flavors of the sauce.
- Preheat oven to 350°
- Grease a 9 x 13 baking pan.
- If using corn tortillas, soften them in a wet towel in the microwave for about 1 minute. No need to soften flour tortillas. Tortillas will be hot to the touch.
- Put chicken in a strip on a tortilla, sprinkle a little of each cheese on top of the chicken.
- Save 1 ⁄3 cup cheese to top at the end.
- Roll the tortilla and place in the baking pan seam side down. Repeat with remaining tortillas.
- Pour the sauce over the enchiladas. Pour cream over enchiladas. Sprinkle the top with remaining cheese.
- Cover. Bake until hot and bubbly, about 20 minutes.
- Take off cover, bake 5 more minutes uncovered.
- Let sit 10 minutes before serving.