Description
A rich and cheesy Mexican-inspired dish featuring tender shredded chicken wrapped in flour tortillas and smothered in a velvety sour cream white sauce.
Ingredients
2 cups shredded cooked chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese, divided
10 small flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Step 2: In a medium bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.
Step 3: Roll a portion of the chicken and cheese mixture into each flour tortilla and place them seam-side down in the prepared baking dish.
Step 4: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
Step 5: Gradually whisk in the chicken broth until the mixture is smooth and thickens slightly.
Step 6: Remove the saucepan from the heat and stir in the sour cream, diced green chiles, salt, and pepper until well combined.
Step 7: Pour the white sauce evenly over the assembled enchiladas in the baking dish.
Step 8: Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the sauce.
Step 9: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Step 10: Garnish with fresh cilantro and serve warm.
Notes
For best results, use full-fat sour cream to prevent the sauce from separating during baking.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Chicken
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 Enchiladas
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
