Description
A delightful and comforting dish that combines tender chicken, creamy sauces, and gooey cheese, all wrapped in soft tortillas.
Ingredients
Scale
- 8–10 medium-sized flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (at room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about a minute until it becomes a smooth paste and turns light golden.
- Gradually add chicken broth while whisking to prevent lumps. Continue until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix well to ensure even flavor.
- Preheat your oven to 350°F. Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
- Bake uncovered for 25-30 minutes or until the sauce bubbles at the edges and the cheese is melted and golden brown. Let rest for 5 minutes before serving.
Notes
Serve with a side of Mexican rice or fresh salad. Consider adding guacamole or hot sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchiladas, creamy enchiladas, comfort food, Mexican recipes