Description
A creamy and comforting twist on classic enchiladas, perfect for family dinners.
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low or no sodium preferred)
- 1 cup sour cream
- 2 ounces cream cheese (optional)
- 1 (4-ounce) can diced green chiles (undrained)
- 12 taco-size flour tortillas
- Fresh parsley or cilantro, chopped (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix the cooked chicken with 1 cup of shredded cheese, garlic powder, salt, and pepper.
- Make the creamy sauce by melting butter, whisking in flour, and then gradually adding chicken broth, sour cream, cream cheese, and green chiles.
- Prep the tortillas by cutting them in half or quarters.
- Start layering by placing tortilla halves in the baking dish, overlapping slightly.
- Add one-third of the chicken mixture and one-third of the sauce over the tortillas.
- Repeat the layering until all ingredients are used, finishing with cheese on top.
- Bake uncovered for 30 minutes, then broil on low for 2-3 minutes for a crispy finish.
- Garnish with parsley or cilantro before serving.
Notes
Serve with fresh sides like a green salad or refried beans. Can be customized with different cheeses or ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican