Description
Creamy chicken enchiladas from Mexican cuisine blend hearty flavors with rich, tangy sour cream sauce. Melted cheese and tender chicken rolled in warm tortillas create a comforting meal that delights dinner companions with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2.5 cups shredded, cooked chicken (such as rotisserie chicken)
- 3 cups shredded Monterey Jack cheese
- 10 small soft flour tortillas
Sauce and Liquid Ingredients:
- 2 cups chicken broth
- 1 cup sour cream
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Seasoning Ingredient:
- 1 can (4 ounces / 113 grams) diced green chilies
Instructions
- Preheat the oven to 350°F (175°C), positioning the rack in the middle for even heating.
- Shred the cooked chicken using two forks, creating tender, bite-sized pieces for the filling.
- Mix the shredded chicken with of Monterey Jack cheese, incorporating the ingredients thoroughly to distribute the cheese evenly.
- Warm the tortillas slightly to make them more pliable and easier to roll without cracking.
- Place a portion of the chicken and cheese mixture in the center of each tortilla, carefully rolling them into compact cylinders.
- Arrange the rolled enchiladas seam-side down in a greased 9×13-inch (23×33 centimeters) baking dish, ensuring they are snugly positioned.
- In a medium saucepan, melt the butter over medium heat until it becomes smooth and slightly foamy.
- Gradually whisk in the flour, stirring constantly to create a smooth roux that prevents any lumpy texture.
- Slowly pour in the chicken broth, continuing to whisk vigorously to create a silky, lump-free sauce.
- Cook the sauce until it thickens and coats the back of a spoon, indicating it has reached the right consistency.
- Remove the sauce from heat and gently fold in the sour cream and diced green chilies until fully incorporated.
- Pour the creamy white sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle the remaining Monterey Jack cheese over the top, creating a golden, melty layer.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is completely melted and slightly golden brown.
Notes
- Elevate your weeknight dinner with these creamy, cheesy chicken enchiladas that’ll transport your taste buds to flavor paradise.
- Prep time is minimal, making this recipe perfect for busy home cooks craving a delicious Mexican-inspired meal.
- Shredding chicken yourself ensures maximum freshness and allows you to control seasoning and texture.
- Pro tip: Let the enchiladas rest for 5-10 minutes after baking to help the sauce set and make serving easier.
- Leftover enchiladas keep well in the refrigerator for 3-4 days and can be reheated in the oven to maintain their crispy edges.
- Customize the heat level by choosing mild or spicy green chilies based on your family’s preference.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dinner, Lunch
- Method: Baking, Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 469 kcal
- Sugar: 3g
- Sodium: 778mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 94mg