Description
A comforting dish filled with tender chicken, creamy sauce, and melted cheese, perfect for cozy nights.
Ingredients
Scale
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly until it forms a smooth paste.
- Add the chicken broth gradually to the roux, whisking continuously until the sauce thickens and is smooth, about 3-4 minutes.
- Stir in the sour cream, cumin, salt, and pepper until blended.
- Combine the shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of cheese in a mixing bowl.
- Preheat your oven to 350°F (175°C), then spread a layer of 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 arrange seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas, topping with the remaining cheese.
- Bake uncovered for 25-30 minutes, until bubbling and golden brown.
- Let rest for 5 minutes before serving.
Notes
These enchiladas can be made ahead of time and refrigerated before baking. Leftovers can be stored for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 2g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg