Description
Delightful enchiladas filled with shredded chicken and a luscious white sauce, perfect for a comforting meal.
Ingredients
Scale
- 8–10 flour tortillas (medium size)
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 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
- Begin by melting butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Add chicken broth gradually while whisking to prevent lumps.
- Continue whisking until the sauce thickens and smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper.
- Combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese in a bowl.
- Preheat your oven to 350°F.
- Spread a thin layer of white sauce in a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll tightly.
- Arrange tortillas seam-side down in the dish.
- Pour remaining white sauce evenly over the enchiladas.
- Sprinkle remaining cheeses on top.
- Bake uncovered at 350°F for 25-30 minutes.
- Let rest for 5 minutes before serving.
Notes
These enchiladas are best served warm, and feel free to customize with toppings like cilantro or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy, Mexican, dinner