Chicken Enchiladas with Creamy Green Chili Sauce

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"A masaleydaar twist on original enchiladas!"

Prep Time: 35 Min
Cook Time: 35 Min
Ready In: 1 Hr 10 Min
Servings: 6


12 tortillas
Vegetable oil for pan-frying
3 boneless, skinless chicken breast cooked and shredded
10 ounces shredded Monterey Jack cheese
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can green chillies, drained, chopped
2 ounces shredded Monterey Jack cheese
½ cup chopped green onions
½ cup chopped fresh cilantro


Preheat oven to 375 degrees F (190 degrees C).

Heat 2 tbsp of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften. Add more oil to the pan as needed. Drain on paper towel and keep warm.

Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chillies, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

Bake in pre-heated oven for 15-20 min. or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more min.. Garnish with chopped green onions and cilantro. Serve hot!

For Desi Twist, add ½ tsp roasted cumin powder in the butter mixture and sprinkle chaat masala powder in the end.