A delightful twist on the classic enchiladas suizas, this recipe combines creamy green chile sauce with tender chicken and melted cheese for a comforting and flavorful dish.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smooth sauce.
Add the chopped onion and sauté until softened.
Stir frequently to prevent burning.
Stir in the flour and cook for a minute to remove the raw taste.
Whisk constantly to avoid lumps.
Gradually add the chicken broth, stirring until smooth.
Add the broth slowly to maintain a smooth consistency.
Mix in the green chiles, garlic, salt, and cumin, and simmer for 15 minutes.
Simmer gently to blend the flavors.
Preheat the oven to 350°F and grease a baking dish.
Use a non-stick spray for easy cleanup.
Heat a frying pan with a thin layer of oil and briefly fry each tortilla.
Drain the tortillas on paper towels to remove excess oil.
Dip each tortilla in the prepared sauce.
Ensure the tortillas are well-coated for maximum flavor.
Fill each tortilla with shredded chicken and cheese, then roll up and place seam-side down in the baking dish.
Pack the enchiladas snugly to prevent unrolling.
Pour the remaining sauce over the enchiladas, followed by the cream.
Spread the sauce evenly for consistent flavor.
Sprinkle with the remaining cheese and scallions.
Use freshly grated cheese for better melting.
Bake in the preheated oven for 20 minutes until bubbly and golden.
Let the enchiladas rest for a few minutes before serving.
Serve warm and enjoy your creamy green chile chicken enchiladas.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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