Description
Creamy and comforting chicken enchiladas filled with seasoned shredded chicken, wrapped in tortillas, and baked in a rich sour cream white sauce with melted cheese.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas (8-inch)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella or cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, sauté onion in a little oil until softened. Add garlic, cumin, chili powder, salt, and pepper.
- Stir in shredded chicken and cook for 2–3 minutes. Remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth and thickened.
- Remove from heat and stir in sour cream and half of the Monterey Jack cheese.
- Spoon chicken mixture into tortillas, roll up, and place seam-side down in the baking dish.
- Pour white sauce evenly over enchiladas and top with remaining cheeses.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Garnish with cilantro before serving.
Notes
- Use rotisserie chicken to save time.
- Do not boil the sauce after adding sour cream to avoid curdling.
- Serve with rice or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American