Description
Creamy and comforting chicken enchiladas, perfect for family dinners and gatherings.
Ingredients
- 3 cups cooked shredded chicken
- 8 medium flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) green chilies, drained
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your 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.
- Whisk in 2 cups of chicken broth gradually, stirring until smooth and thickened.
- Remove the skillet from heat and stir in 1 cup of sour cream, 1 can of drained green chilies, garlic powder, onion powder, salt, and black pepper.
- Mix the shredded chicken with 1 cup of shredded Monterey Jack cheese in a separate bowl.
- Spread a small amount of the creamy sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken and cheese mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and top with the remaining Monterey Jack and Cheddar cheeses.
- Bake for about 20-25 minutes or until golden and bubbly.
Notes
Feel free to substitute chicken with shredded rotisserie chicken or use corn tortillas for a gluten-free version. Garnish with fresh cilantro and lime.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican