Description
A delightful twist on the classic Mexican dish, these enchiladas are filled with shredded chicken, creamy cheeses, and vibrant green chiles, all wrapped in soft flour tortillas and drenched in a luscious white sauce.
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 (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
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly until a smooth paste forms and turns light golden. This mixture, called a roux, is the foundation of your silky white sauce.
- Gradually pour in the chicken broth while whisking continuously to keep the mixture lump-free. Continue stirring for about 3-4 minutes until the sauce thickens and becomes nice and smooth. Once thickened, remove it from heat and stir in the sour cream, cumin, salt, and pepper until fully blended.
- In a separate mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and one cup of the Monterey Jack cheese mixture. Mix everything thoroughly to ensure every bite is packed with flavor.
- Preheat your oven to 350°F (175°C). Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish. Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla, then roll them tightly and place seam-side down in the dish.
- Pour the remaining white sauce over the rolled enchiladas, making sure to cover them completely. Top everything off with the remaining Monterey Jack and cheddar cheese for that deliciously gooey finish.
- Bake uncovered for 25-30 minutes or until the sauce is bubbling around the edges and the cheese is wonderfully golden brown. After baking, let the enchiladas rest for 5 minutes before serving, allowing the sauce to set perfectly.
Notes
Use rotisserie chicken for convenience and better flavor. Let sour cream come to room temperature to avoid curdling. Be careful not to overfill tortillas when rolling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg