A delightful take on classic chicken enchiladas, featuring a creamy sauce and a hint of spice.
Cook the chicken and onion in a frying pan over medium heat until the chicken is fully cooked.
Cut the chicken into small pieces to ensure even cooking.
Mix the cooked chicken with the green chilies and red bell pepper in a bowl.
Let the chicken cool slightly before mixing to avoid overcooking the vegetables.
Melt the butter in a saucepan, then whisk in the flour to form a roux.
Cook the roux until it turns a light golden color for a richer flavor.
Gradually add the chicken broth to the roux, whisking constantly until smooth and thickened.
Ensure the broth is at room temperature to prevent lumps.
Remove the sauce from heat and stir in the sour cream.
Mix gently to maintain the sauce's creamy texture.
Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly.
Warm the tortillas slightly to make them more pliable.
Place the rolled tortillas seam-side down in a greased baking dish.
Arrange the tortillas snugly to prevent them from unrolling.
Pour the sauce evenly over the tortillas and top with the remaining cheese.
Spread the sauce to cover all edges for even baking.
Bake in a preheated oven at 375°F for 20 minutes, or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to set the filling.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream.
Pair with a side of guacamole or salsa for added flavor.
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