Description
A creamy, cheesy, and incredibly flavorful chicken enchilada recipe featuring a velvety white sauce and green chiles.
Ingredients
Scale
8–10 medium flour tortillas
3 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup diced green chiles
1/4 cup chopped fresh cilantro
1 small onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 teaspoon ground cumin
Salt and pepper to taste
Instructions
- Melt butter in a saucepan, whisk in flour for 1 minute to create a roux.
- Gradually whisk in chicken broth until thickened; remove from heat and stir in sour cream, cumin, salt, and pepper.
- Combine chicken, onion, chiles, cilantro, and half the cheese in a bowl.
- Spread a thin layer of sauce in a 9×13 dish; fill tortillas with chicken mixture, roll tightly, and place in dish.
- Top with remaining sauce and cheese.
- Bake at 350’F for 25-30 minutes until bubbly and golden.
Notes
- Use rotisserie chicken for a faster prep time.
- Let the dish rest for 5 minutes after baking to help the sauce set.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1.25 Enchiladas
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg