Description
A delightful twist on classic Mexican enchiladas with tender chicken, melty cheese, and a creamy sauce, perfect for family dinners or date nights.
Ingredients
Scale
- 8–10 flour tortillas (medium size)
- 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 white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper, to taste
Instructions
- Start by melting butter in a large saucepan over medium heat. Whisk in the flour and cook until golden brown.
- Gradually pour in chicken broth while whisking until the sauce thickens and is smooth, about 3-4 minutes.
- Stir in sour cream, cumin, and seasoning to taste. Set sauce aside.
- In a bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix well.
- Preheat oven to 350°F (175°C).
- Spread a thin layer of white sauce on the bottom of a greased baking dish. Fill each tortilla with chicken mixture, roll, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and top with remaining cheeses.
- Bake uncovered for 25-30 minutes until the sauce is bubbling and cheese is golden brown. Let rest for 5 minutes before serving.
Notes
Serve with extra cilantro and sour cream on top. Pairs well with Mexican rice or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: enchiladas, chicken, creamy sauce, Mexican, comfort food