• 12 corn tortillas
  • 4 cups green chile sauce
  • 3 cups minced, cooked chicken
  • 1 lb jack cheese, grated
  • 1/4 cup minced onion, (optional)
  • 16 oz sour cream
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 cup minced onion (optional)
  • 1 tablespoon flour
  • 1 cup water
  • 1 cup chopped green chiles
  • Salt to taste


Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm.

Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up.

Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 degrees F for about 20 minutes.

Smother with sour cream and return to oven for 10 minutes or until all is hot.

Serve immediately.

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  • Alimento base: Chicken
  • Dificultad: Easy
  • Tiempo preparación: 50 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Mexico
  • Comunidad:
  • Típica de: Mexico
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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