A delightful twist on classic enchiladas, featuring a creamy green chili sauce and a cheesy filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your enchiladas.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute.
Cooking the flour removes its raw taste, creating a smooth sauce base.
Gradually whisk in the chicken broth until the mixture thickens.
Whisking constantly prevents lumps and ensures a creamy sauce.
Remove the saucepan from heat and stir in the sour cream and diced green chilies.
Adding these ingredients off heat keeps the sauce smooth and creamy.
Lay a tortilla flat and fill with a portion of shredded cheese and green onions. Roll it up and place seam-side down in the baking dish.
Rolling the tortillas tightly helps them hold their shape during baking.
Pour the prepared sauce evenly over the rolled tortillas in the dish.
Ensure the sauce covers all the tortillas for even baking and flavor.
Bake in the preheated oven for 20 minutes, or until bubbly and slightly golden on top.
Baking melds the flavors together and creates a deliciously creamy texture.
Serve the enchiladas warm, garnished with additional green onions or cilantro if desired.
Serving immediately ensures the enchiladas are at their best texture and flavor.
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