Description
Deliciously creamy and cheesy enchiladas filled with tender chicken and zesty green chiles, perfect for any occasion.
Ingredients
Scale
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter (for the white sauce)
- 3 tablespoons all-purpose flour (for the roux)
- 2 cups chicken broth (for the white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring continuously, until it forms a smooth, light golden paste.
- Gradually mix in the chicken broth and keep whisking until the sauce thickens, about 3-4 minutes.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix well.
- Preheat oven to 350°F. Spread a thin layer of white sauce at the bottom of a greased 9×13 baking dish.
- Place approximately 1/3 cup of the chicken mixture in the center of each tortilla, roll up tightly, and place seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas and top with remaining cheeses. Bake uncovered for 25-30 minutes until bubbling and golden.
- Let rest for 5 minutes before serving.
Notes
Can substitute chicken with turkey or beans for a vegetarian option. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg