Description
A delightful dish combining comforting flavors with creamy chicken wrapped in warm tortillas, perfect for family dinners.
Ingredients
Scale
- 8–10 flour tortillas (medium size)
- 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
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to form a smooth paste.
- Gradually add chicken broth to the roux, whisking constantly until smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese mixture.
- Preheat oven to 350°F. Spread a layer of white sauce in a greased baking dish. Fill each tortilla with about 1/3 cup chicken mixture, roll tightly, and arrange in the dish.
- Pour remaining white sauce over enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for convenience. Optionally, add jalapeños for extra spice. Let enchiladas rest before serving to set the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg