Cathe's Green Enchiladas

These cheese enchiladas skip the usual red sauce for a creamy, tangy green sauce made from sour cream, chicken broth, and jalapeno peppers. The result is rich, cheesy, and has a gentle heat that builds with each bite.

Flash-frying each corn tortilla in hot oil for 15 seconds before filling is a step worth taking. It softens the tortillas so they roll without cracking and adds a subtle toasted corn flavor that you lose when you just microwave them. Fill with Monterey Jack and chopped onion, roll tight, and line them up seam-side down.

The sauce is a quick roux: butter, flour, chicken broth, then sour cream and peppers stirred in. It pours over the enchiladas thick and creamy, then bakes into a bubbly, golden blanket.

Kitchen Tips

• Have everything prepped before you start frying tortillas. They cool and stiffen fast, so you need to fill and roll each one while it’s still warm and pliable.
• Pack the enchiladas snugly in the dish so they don’t unroll during baking.
• The extra cheese and onion added in the last 5 minutes gives you a melty, golden-brown top with fresh onion bite.
• Use canned jalapenos rather than fresh for this sauce. They’re milder and blend more smoothly into the sour cream base.

Variations

• Add shredded rotisserie chicken to the filling for a heartier, protein-packed version.
• Swap jalapenos for canned green chiles if you prefer less heat.
• Top with fresh cilantro and a squeeze of lime after baking for a brighter finish.