Description
These creamy chicken enchiladas are a comforting and cheesy meal made with simple ingredients, perfect for any night of the week.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie or poached)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 (4-ounce) can diced green chiles
- 8 small flour tortillas (or corn tortillas for gluten-free)
- 2 cups shredded Monterey Jack cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped (for garnish)
- Lime wedges for serving
Instructions
- Prepare the Chicken Filling: Shred your cooked chicken and place it in a bowl. Add green chiles, half a cup of the shredded cheese, and a few spoonfuls of sauce.
- Make the Cream Sauce: In a medium saucepan, melt butter over medium heat, add flour and whisk for about a minute. Slowly pour in chicken broth while whisking until smooth. Stir in sour cream, cream cheese, and green chiles until silky.
- Assemble the Enchiladas: Preheat the oven to 350°F. Lightly grease your baking dish, fill each tortilla and roll tightly, then place seam side down in the dish. Pour the remaining sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake to Perfection: Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until golden.
- Garnish and Serve: Top with chopped cilantro, sliced avocado, and lime juice. Serve immediately.
Notes
Warm tortillas for better rolling. Can use low-fat sour cream or substitute with Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg