Description
Deliciously creamy and cheesy enchiladas loaded with seasoned chicken, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 8–10 medium-sized flour tortillas
- 3 cups cooked shredded chicken (rotisserie is excellent)
- 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 the white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for the 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, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about a minute until it turns light golden. Carefully add the chicken broth, whisking constantly to prevent lumps. Continue to whisk until the sauce thickens and is smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- Prepare the Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the shredded cheese. Mix well to ensure even distribution of ingredients.
- Preheat the Oven: Set your oven to 350°F (175°C).
- Assemble the Enchiladas: Spread a thin layer of the white sauce at the bottom of a greased 9×13 baking dish. Take about 1/3 cup of the chicken mixture and place it in the center of each tortilla. Roll them tightly and arrange seam-side down in the dish.
- Final Touches: Pour the remaining white sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
- Bake: Place in the preheated oven and bake uncovered for 25-30 minutes until the edges are bubbling and the cheese is melted and golden brown. Allow to rest for 5 minutes before serving.
Notes
These enchiladas can be served with Mexican-style rice, refried beans, or a fresh mixed salad. Store leftovers in an airtight container in the fridge for up to 3 days.
- 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: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: enchiladas, creamy chicken, Mexican dish, family meal, easy recipe