Green Chile Chicken Enchiladas

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I love to experiment with mexican and italian dishes. This is a recipe that a friend gave me that i tweaked to my family's liking. Instead of frying the tortillas, these are dipped in chicken broth. ;) you'll never miss the oil and the enchiladas are moist and flavorful. ;)

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Steps

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Preheat oven to 400.

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Heat oil and butter in a large frying pan over medium heat.

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Add garlic and onion and cook until fragrant , about 30 seconds.

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Add chiles , salt , and pepper.

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Cook , stirring occasionally , 3 minutes.

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Add 1 cup chicken broth and simmer until reduced by one-third , about 10 minutes.

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Bring seasoned chicken broth and remaining chicken broth to a gentle simmer.

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Working one at a time , very briefly dip tortillas into broth to barely soften.

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Transfer each tortilla to a large baking sheet.

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Do not overlap or tortillas will stick.

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Divide 1 1 / 4 cups cheese equally among tortillas and top each with shredded chicken , dividing evenly.

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Wrap tortilla around filling and transfer , seam-side down , to a 9- by 13-in.

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Baking dish.

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I can fit 9 into a casserole dish.

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Pour chile sauce over enchiladas , add large spoonful of simmered chicken broth over sauce and top with remaining 3 / 4 cup cheese.

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Bake until cheese is bubbling and browned approximately 15 minutes.

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Ser.

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Ingredients

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diced green chilies, onion, olive oil, butter, minced garlic cloves, salt, fresh ground black pepper, chicken broth, corn tortillas, cooked chicken, monterey jack and cheddar cheese blend, sour cream