Description
A warm and cheesy twist on classic enchiladas filled with creamy goodness and zesty flavors.
Ingredients
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter (for the white sauce)
- 3 tablespoons all-purpose flour (for the roux)
- 2 cups chicken broth (for the white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Begin by melting the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute, stirring constantly until you achieve a light golden paste.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Whisk until the sauce thickens and becomes smooth, which should take about 3-4 minutes.
- Remove from heat and stir in the sour cream, ground cumin, salt, and pepper until well combined.
- In a mixing bowl, integrate the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix until everything is evenly coated.
- Preheat your oven to 350°F. Spread a thin layer of the white sauce on 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 them up tightly and place seam-side down in the prepared dish.
- Pour the remaining white sauce over the enchiladas, making sure they are completely covered.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Let the enchiladas rest for about 5 minutes before serving to allow the sauce to set.
Notes
Can be customized with various proteins or cheeses. Store leftovers in an airtight container and consume within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican