Description
Tender shredded chicken wrapped in soft flour tortillas and smothered in a creamy sour cream white sauce. Baked until bubbly and golden for a comforting Mexican-inspired meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mix shredded chicken with 1 cup of Monterey Jack cheese.
- Divide chicken mixture evenly among tortillas and roll them up.
- Place enchiladas seam-side down in a greased baking dish.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually add chicken broth, stirring until smooth.
- Cook until sauce thickens, about 5 minutes.
- Remove from heat and stir in sour cream, green chilies, garlic powder, onion powder, cumin, salt, and pepper.
- Pour sauce over enchiladas.
- Sprinkle remaining cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro if desired.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice levels by adding more green chilies.
- Let enchiladas cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: chicken enchiladas, sour cream sauce, Mexican dinner, baked enchiladas