Description
Delicious creamy and cheesy enchiladas filled with shredded chicken, perfect for any dinner table.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ yellow onion, finely diced
- 2 teaspoons garlic, minced
- 3 cups cooked chicken, shredded
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup Mexican blend cheese, shredded
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 2 cups water
- 2 chicken bouillon cubes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Sauté the diced onion in olive oil until softened, then add minced garlic and cook until fragrant. Stir in shredded chicken, salt, and pepper. Cook for a few more minutes to combine flavors. Remove from skillet and set aside.
- Melt butter in the same skillet, whisk in flour to create a roux. Gradually whisk in water until smooth. Stir in chicken bouillon cubes and cook until dissolved and sauce thickens.
- Remove sauce from heat. Stir in sour cream and remaining salt until fully incorporated. Taste and adjust seasoning if needed.
- Warm tortillas. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Fill each tortilla with chicken mixture and Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.
- Pour the creamy white sauce evenly over the enchiladas and sprinkle with Mexican blend cheese. Bake for 20-25 minutes until bubbly and golden brown. Let rest before serving.
Notes
Use leftover rotisserie chicken for added flavor and convenience. Substitute sour cream with Greek yogurt for a lighter sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg