Description
Creamy sour cream chicken enchiladas with Monterey Jack cheese and a homemade sauce, perfect for easy weeknight dinners.
Ingredients
- 8 medium flour tortillas
- 2 cups cooked shredded chicken
- 1/2 teaspoon chili powder
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and lightly spray a 9×13 baking dish with non-stick spray.
- In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of the cheese, mixing until evenly distributed.
- Divide the chicken mixture evenly among the 8 tortillas. Fold in the edges of each tortilla, roll it up tightly, and place seam-side down in your prepared baking dish.
- To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for one minute while stirring constantly to create a roux.
- Add the chicken broth and whisk until smooth, continuing to heat until the mixture becomes thick and bubbly.
- Stir in the sour cream, diced green chiles, cilantro, onion powder, garlic powder, and black pepper. Mix until just combined.
- Pour the creamy sauce evenly over the rolled enchiladas in the baking dish, then sprinkle the remaining cup of cheese over the top.
- Bake for 20-22 minutes until heated through and the cheese is melted. Place under a high broil for 3 minutes to brown the cheese.
Notes
For the creamiest sauce, don’t let the sauce boil after adding sour cream. Use block cheese for better melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican