A delightful twist on classic enchiladas, featuring a creamy green chile sauce and tender chicken.
Melt the butter in a large skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the onion and garlic to the skillet and sauté until softened.
Cook until the onions are translucent for the best flavor.
Stir in the green chilies, bell pepper, tomatoes, cilantro, chicken broth, and cumin. Simmer uncovered for 30 minutes, stirring occasionally.
If the sauce thickens too much, add a splash of broth to adjust the consistency.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Dip each tortilla in the sauce to coat, then fill with shredded chicken and a sprinkle of Monterey Jack cheese. Roll up and place seam-side down in a greased baking dish.
Don't overfill the tortillas to prevent them from tearing.
Pour the remaining sauce over the rolled tortillas, then top with heavy cream and shredded cheddar cheese.
Spread the sauce evenly to ensure all enchiladas are coated.
Bake in the preheated oven for 30 minutes, or until bubbly and golden on top.
Let the enchiladas rest for 5 minutes before serving to set the filling.
Serve the enchiladas warm, garnished with additional cilantro if desired.
Pair with a side of rice and beans for a complete meal.
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