Description
A comforting and creamy dish featuring shredded chicken enveloped in soft tortillas, all topped with a rich white sauce and a blend of cheeses.
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
- Start by melting the butter in a large saucepan over medium heat. Whisk in the flour and cook for about one minute to create a roux.
- Gradually pour in the chicken broth while whisking constantly. Stir until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper.
- In a separate bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- Preheat your oven to 350°F (175°C). Spread a layer of white sauce in a greased 9×13 baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas and top with the remaining cheeses.
- Bake uncovered for 25-30 minutes, until the sauce is bubbling and the cheese is golden brown. Let rest for 5 minutes before serving.
Notes
Allow the enchiladas to rest after baking to help the sauce thicken. For extra flavor, adjust seasonings and consider adding jalapeños for heat.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg