Description
A comforting dish featuring tender chicken wrapped in soft tortillas and topped with a rich sour cream white sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies (4 oz)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese. Add the garlic powder, onion powder, cumin, salt, and black pepper. Mix until the seasonings evenly coat the chicken.
- Lay one tortilla flat and spoon about 1/4 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and arrange them snugly in a single layer.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for about 1 minute until it forms a smooth, golden paste.
- Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the pan from heat and stir in the sour cream and diced green chilies until the mixture is completely smooth. Taste and adjust seasoning if needed.
- Pour the prepared white sauce evenly over all the enchiladas, ensuring each one is covered. Sprinkle the remaining 1 cup of cheese over the top.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted, bubbly, and just starting to turn golden at the edges. Let rest for 5 minutes before serving and garnish with fresh cilantro.
Notes
Serve with Mexican rice, refried beans, guacamole, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg