Description
A comforting dish with tender chicken, fluffy tortillas, and a rich, creamy sauce, perfect for family dinners or cozy weeknights.
Ingredients
Scale
- 8–10 medium 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
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a golden paste.
- Gradually whisk in the chicken broth, ensuring it blends smoothly without lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix to distribute the ingredients evenly.
- Preheat your oven to 350°F. Spread a thin layer of the white sauce at the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas, covering them completely. Sprinkle the remaining cheese on top.
- Bake uncovered for 25-30 minutes or until the sauce is bubbling and the cheese is golden brown. Let it rest for 5 minutes before serving.
Notes
These enchiladas can be served with green salad, Mexican rice, or refried beans. Great for storage; they last 3-4 days in the fridge and freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy sauce, easy dinner, Mexican cuisine