Description
Creamy, cheesy chicken enchiladas filled with shredded chicken and topped with a rich sour cream white sauce for a comforting Tex-Mex dinner.
Ingredients
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes (optional, for topping)
- 1/4 cup chopped fresh cilantro (optional, for topping)
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine shredded chicken with 1/2 cup of the Monterey Jack cheese and half of the diced green chiles.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes.
4. Slowly whisk in the chicken broth and simmer until the sauce thickens.
5. Remove from heat and stir in the sour cream and remaining green chiles until smooth.
6. Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
7. Pour the sour cream sauce evenly over the enchiladas.
8. Sprinkle the remaining shredded Monterey Jack cheese on top.
9. Bake uncovered for 20–25 minutes until bubbly and lightly golden.
10. Garnish with diced tomatoes and chopped cilantro if desired, and let rest for 5 minutes before serving.
Notes
Rotisserie chicken works great for this recipe and saves time.
Warm tortillas slightly before filling to prevent tearing.
For extra flavor, add sautéed onions or a pinch of cumin to the chicken filling.
If you like a little heat, add diced jalapeños or a dash of hot sauce to the sauce.