Description
Creamy and cheesy chicken enchiladas baked to perfection, offering a comforting meal for busy weeknights or gatherings.
Ingredients
- 3 cups cooked shredded chicken
- 1 cup Monterey Jack cheese, shredded (reserve 1 cup for topping)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) green chilies, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 medium flour tortillas
- 1 cup Cheddar cheese, shredded
- 1 tablespoon olive oil (optional for warming tortillas)
Instructions
- Preheat the oven to 350°F (175°C).
- Melt 3 tablespoons of butter in a skillet over medium heat. Stir in 3 tablespoons of all-purpose flour and cook for about a minute.
- Gradually whisk in 2 cups of chicken broth until smooth and thickened.
- Remove from heat, stir in 1 cup sour cream, green chilies, garlic powder, onion powder, salt, and black pepper.
- Mix 3 cups of cooked shredded chicken with 1 cup shredded Monterey Jack cheese in a separate bowl.
- Spread a small amount of sauce in a baking dish, fill each tortilla with the chicken mixture, roll them up, and place seam-side down.
- Pour the remaining sauce over the enchiladas and top with remaining Monterey Jack and Cheddar cheese.
- Bake for about 20–25 minutes until golden and bubbly.
Notes
Great for reheating leftovers; can be prepared ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican