A delightful twist on the classic chicken enchiladas, this recipe offers a cheesy and flavorful experience.
Heat the canola oil in a large saucepan over medium heat.
Ensure the oil is hot enough before adding the flour to avoid lumps.
Whisk in the flour and chili powder, cooking for 1 minute.
Stir constantly to prevent the mixture from burning.
Gradually add the chicken broth, tomato sauce, salt, and garlic powder, whisking until smooth.
Add the liquids slowly to maintain a smooth consistency.
Simmer the sauce for 10 minutes, stirring occasionally.
Simmering helps the flavors meld together.
Preheat the oven to 350°F (175°C).
Preheating ensures even cooking.
In a mixing bowl, combine the chicken, green onion, 1/2 cup of each cheese, sour cream, green chilies, cilantro, salt, and pepper.
Mix thoroughly to ensure even distribution of ingredients.
Spread a small amount of sauce in the bottom of a baking dish.
This prevents the tortillas from sticking.
Fill each tortilla with 2 tablespoons of the chicken mixture, roll up, and place seam-side down in the dish.
Do not overfill the tortillas to avoid tearing.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Ensure the sauce covers all the tortillas for even cooking.
Bake in the preheated oven for 15-20 minutes until bubbling and golden.
Check halfway through to ensure even cooking.
Serve hot, garnished with extra sour cream, green onions, and cilantro.
Serve immediately for the best texture and flavor.
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