Description
Indulgent enchiladas filled with shredded chicken and two types of melty cheese, all bathed in a luscious white sauce.
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 cumin
- Salt and pepper to taste
Instructions
- Make the White Sauce: Melt butter in a large saucepan over medium heat. Whisk in flour, cooking until smooth and golden. Slowly add chicken broth while whisking until thickened. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- Prepare the Filling: In a bowl, mix shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese until combined.
- Fill the Tortillas: Preheat oven to 350°F (175°C). Spread a thin layer of white sauce in a greased 9×13 baking dish. Fill each tortilla with 1/3 cup chicken mixture, roll tightly, and place seam-side down in the dish.
- Add the Sauce and Cheese: Pour remaining white sauce over enchiladas and sprinkle remaining cheeses on top.
- Bake: Bake uncovered for 25-30 minutes until bubbling and cheese is golden brown. Let rest for 5 minutes before serving.
Notes
Best served warm with salads or Mexican rice. Garnish with extra cilantro or lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Enchiladas, Chicken, Comfort Food, Mexican, Cheesy Recipes