Enchiladas Verdes - Green Enchiladas

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup sour cream
• 2 cups cooked shredded chicken
• 12-14 corn tortillas
• 1/4 cup crumbled queso fresco or feta cheese

Directions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the flour and cumin and cook for 1 minute, stirring constantly.
3. Add the chicken broth, cilantro, salt, and pepper and stir until the mixture is thickened. Remove from the heat and stir in the sour cream.
4. Preheat oven to 350°F (180°C).
5. Spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish.
6. Dip each tortilla into the sauce and fill with about 1/4 cup of the chicken and 1 tablespoon of the cheese. Roll up and place seam side down in the baking dish.
7. Top with the remaining sauce and cheese.
8. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted.
9. Serve with your favorite toppings, such as sour cream, guacamole, and salsa.

Interesting Facts

• The name "Enchiladas Verdes" translates to "Green Enchiladas" in English.
• The traditional dish is prepared with chicken, but it can also be made with beef or pork.
• Enchiladas Verdes is often served with Mexican rice and refried beans.