Description
Delicious chicken enchiladas with a creamy, cheesy sauce, perfect for cozy nights with family and friends.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 8 medium flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) green chilies, drained
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Melt the butter in a large skillet over medium heat. Stir in the flour and cook for about a minute.
- Add the chicken broth gradually, whisking until smooth and bubbly.
- Stir in the shredded chicken, garlic powder, onion powder, salt, and black pepper. Cook for another 5 minutes.
- Lay the flour tortillas on a flat surface and fill each with the chicken filling. Roll them up and place seam-side down in the baking dish.
- Stir the sour cream and green chilies into the creamy sauce until blended.
- Pour the sauce over the rolled enchiladas, coating them well.
- Sprinkle the Monterey Jack and cheddar cheese on top.
- Bake for 25-30 minutes, until golden brown and bubbly.
Notes
For a spicy twist, add jalapeños. Make ahead by preparing the filling a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 460
- Sugar: 2g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg