Description
Delicious and comforting creamy chicken enchiladas wrapped in soft tortillas, topped with a delightful sour cream white sauce.
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
- Preheat your oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick spray.
- Mix the shredded chicken with 1 cup of the cheese in a bowl.
- Fill each tortilla with the chicken-cheese mixture, roll them up tightly, and place seam-side down in the baking dish.
- In a skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
- Remove from heat and gradually whisk in the chicken broth until well combined. Return to heat and continue to cook until thickened, approximately 3–5 minutes.
- Allow the sauce to cool slightly, then stir in the sour cream and green chilies until smooth and creamy.
- Pour the white sauce evenly over the enchiladas and top with the remaining 2 cups of cheese.
- Bake uncovered for 20–25 minutes or until the enchiladas are bubbly and heated through.
- For an extra golden brown top, broil for 1–2 minutes.
- Garnish with sliced green onions and serve warm.
Notes
You can use corn tortillas for a gluten-free version, and substitute Monterey Jack with cheddar for a sharper flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican