Cheesy Chicken Enchiladas With Creamy Sauce
Tender shredded chicken rolled in soft tortillas, smothered in a rich homemade creamy enchilada sauce, and baked under a blanket of melted cheese until golden and bubbly.
Equipment
- 9x13 baking dish
- Medium saucepan
- Whisk
Ingredients
- 2 cups cooked shredded chicken rotisserie works great
- 8 flour tortillas medium size
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded cheddar cheese
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream room temperature
- 1 can (4 oz) diced green chiles
- 1 tsp garlic powder
- 1 tsp cumin
- 0.5 tsp onion powder
- salt and black pepper to taste
- fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until slightly thickened. Remove from heat, stir in sour cream, green chiles, and all seasonings.
- Spread a thin layer of sauce across the bottom of the baking dish.
- Mix shredded chicken with 1 cup Monterey Jack and a few spoonfuls of sauce in a bowl.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over all enchiladas. Top with remaining Monterey Jack and all the cheddar.
- Bake uncovered for 25 to 30 minutes until cheese is bubbly and golden. Rest 5 minutes before serving.
Notes
- Add sour cream off the heat to prevent curdling.
- Sauce the dish bottom before rolling to prevent sticking.
- Freeze individual portions for up to 2 months.
- Cover with foil for first 15 minutes if cheese browns too quickly.