Description

Creamy, cheesy, and utterly comforting baked chicken enchiladas with a savory filling and a rich sour cream sauce.

Ingredients

Cooked shredded chicken – 3 cups
Flour tortillas – 8 medium
Butter – 3 tablespoons
All-purpose flour – 3 tablespoons
Chicken broth – 2 cups
Sour cream – 1 cup
Mild green chilies – 1 can (4 oz, drained)
Monterey Jack cheese – 2 cups (shredded), divided
Cheddar cheese – 1 cup (shredded)
Garlic powder – 1 teaspoon
Onion powder – 1 teaspoon
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Olive oil – 1 tablespoon (for greasing)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Mix shredded chicken, 1 cup Monterey Jack cheese, garlic powder, onion powder, salt, and pepper in a bowl.
Spoon chicken mixture onto tortillas, roll up, and place seam-side down in the baking dish.
Melt butter in a saucepan. Whisk in flour to make a roux. Gradually whisk in chicken broth and cook until thickened.
Remove from heat. Stir in sour cream and drained green chilies until smooth.
Pour sauce evenly over enchiladas. Top with remaining Monterey Jack and Cheddar cheeses.
Bake for 20-25 minutes until cheese is bubbly and golden.

Notes

For juicier chicken, use rotisserie chicken or poach chicken breasts in broth.
Warm tortillas slightly to prevent cracking when rolling.
Let enchiladas rest for 5-10 minutes before serving for easier portioning.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 min
Cook Time: 25 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 enchilada
Calories: 480 kcal
Sugar: Approx. 3g
Sodium: Approx. 900mg
Fat: Approx. 25g
Saturated Fat: Approx. 12g
Carbohydrates: Approx. 35g
Fiber: Approx. 2g
Protein: Approx. 30g