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Giới thiệu
Ingredients
1 tablespoon olive oil
½ yellow onion, diced finely
2 teaspoons garlic, minced
3 cups shredded chicken, a rotisserie works perfectly
½ teaspoon salt
½ teaspoon pepper
8 large flour tortillas
2 cups Monterey Jack cheese, shredded
For The Sauce
2 cups water
2 cubes chicken bouillon
3 tablespoons butter
3 tablespoons flour
1 cup sour cream
½ teaspoon salt
¼ teaspoon pepper
4 ounces green chilies
½ cup Monterey Jack cheese, shredded
1 cup Mexican blend cheese, shredded
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
2. In a skillet over medium heat, add olive oil and sauté the diced onion until soft, about 3–4 minutes. Add the minced garlic and cook for 1 minute.
3. Stir in the shredded chicken, salt, and pepper. Mix well and remove from heat.
4. Spoon the chicken mixture evenly into each flour tortilla, sprinkle with a bit of Monterey Jack cheese, roll them up, and place seam-side down in the baking dish.
5. In a saucepan, bring water to a boil and dissolve the chicken bouillon cubes. Set aside.
6. In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until smooth.
7. Slowly whisk in the prepared bouillon water until thickened. Remove from heat and stir in sour cream, salt, pepper, green chilies, ½ cup Monterey Jack cheese, and 1 cup Mexican blend cheese. Stir until melted and creamy.
8. Pour the sauce evenly over the enchiladas in the baking dish.
9. Bake uncovered for 25–30 minutes or until bubbly and golden on top.
10. Let rest for 5 minutes before serving. Garnish with chopped cilantro or extra cheese if desired.
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