Description
Delightful enchiladas filled with shredded chicken and topped with a rich, creamy sauce and bubbling cheese.
Ingredients
Scale
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter (for white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper to taste
Instructions
- Make the White Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste and takes on a light golden color. Gradually add the chicken broth while whisking to prevent lumps. Stir until the sauce thickens and becomes smooth, roughly 3-4 minutes. Remove from heat and mix in sour cream, cumin, salt, and pepper until well combined.
- Prepare the Filling: In a mixing bowl, blend the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Ensure everything is thoroughly mixed to enhance flavor distribution.
- Assemble: Preheat your oven to 350°F. Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish. Take a tortilla, place about 1/3 cup of the chicken mixture down the center, and roll tightly. Place seam-side down in the prepared dish. Repeat with remaining tortillas.
- Top with Sauce and Cheese: Pour the remaining white sauce over the rolled enchiladas, making sure they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake: Place the dish in the oven and bake uncovered for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is a lovely golden brown. Allow it to sit for 5 minutes before serving.
Notes
For easier mixing, ensure sour cream is at room temperature. Add diced jalapeños for an extra kick, or serve with guacamole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, creamy, cheese, Mexican