Description
These creamy, cheesy enchiladas are filled with tender shredded chicken and smothered in a rich, homemade white sauce. Baked to golden perfection, they’re the ultimate comfort food!
Ingredients
Scale
Here’s what you’ll need to make these delicious enchiladas:
- 8–10 flour tortillas (soft taco size)
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Prepare the Filling: In a bowl, mix the shredded chicken with 1 cup of the shredded Monterey Jack cheese.
- Assemble the Enchiladas: Spoon the chicken and cheese mixture evenly onto each tortilla, roll them up, and place them seam side down in the prepared baking dish.
- Make the Sauce: In a small skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until the sauce is smooth and thickened. Remove from heat and stir in the sour cream and diced green chilies until well combined.
- Top the Enchiladas: Pour the sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy: Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.
Notes
- For a smoother sauce, ensure the flour is fully cooked before adding the broth.
- If you don’t have green chilies, substitute with a small can of diced jalapeños for a spicier kick.
- Always taste and adjust seasoning before assembling the enchiladas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired