Comforting, creamy enchiladas made with shredded chicken and a delicious sauce, perfect for busy weeknights.
Author:Tommy Tasty
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:None
Ingredients
Scale
2 to 3 cups cooked, shredded chicken
8 to 10 small flour tortillas or soft corn tortillas
2 cups shredded Monterey Jack cheese or a blend of Jack and cheddar
2 tablespoons butter
2 tablespoons all-purpose flour
1 and 1/2 cups chicken broth
1 cup sour cream
1 small can diced green chiles
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Fresh cilantro and sliced green onions for topping
Instructions
In a bowl, combine the shredded chicken with 1 cup of the cheese and a pinch of salt and pepper. Add green chiles if desired.
Melt butter in a skillet over medium heat, whisk in flour for about 30 seconds, then slowly whisk in chicken broth until thickened. Stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Adjust seasoning.
Warm tortillas in a microwave or skillet to prevent cracking.
Spread a thin layer of sauce in a baking dish. Spoon filling into each tortilla, roll, and place seam-side down in the dish.
Pour remaining sauce over tortillas, sprinkle with cheese, cover with foil, and bake at 375°F for 15 minutes. Remove foil and bake for an additional 8-10 minutes until cheese is melted.
Let rest for 5 minutes, then top with cilantro and green onions before serving.
Notes
For added flavor, squeeze lime over the finished dish. Make ahead by assembling and refrigerating up to 24 hours before baking.