Chicken Enchiladas with Creamy Green Chile Sauce

Step 1
Gather all ingredients.

Step 2
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.

Step 3
Heat 2 tablespoons oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to the pan as needed.

Step 4
Drain between layers of paper towel and keep warm.

Step 5
Divide chicken, 10 ounces Monterey Jack cheese, and onion among 12 tortillas.

Step 6
Roll up each tortilla and place seam-side down in the prepared pan.

Step 7
Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add chicken broth, stirring with a whisk until thickened. Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.

Step 8
Pour mixture over enchiladas.

Step 9
Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes.

Step 10
Garnish with chopped green onions and cilantro.