Soft tortillas stuffed with tender chicken and topped with a rich, creamy white sauce make these enchiladas a family favorite for any night of the week.
Ingredients
For the Filling:
3 cups cooked, shredded chicken (rotisserie chicken works great!)
1 cup shredded Monterey Jack cheese
½ cup sour cream
1 tsp garlic powder
1 tsp cumin
½ tsp smoked paprika
Salt and pepper to taste
For the White Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chilies
For Assembly:
8 large flour tortillas
1 cup shredded Monterey Jack cheese (for topping)
Fresh cilantro (optional, for garnish)
Directions
Prepare the Filling:
In a large bowl, combine shredded chicken, 1 cup of cheese, sour cream, garlic powder, cumin, smoked paprika, salt, and pepper. Mix until well combined.
Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spoon a generous amount of the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Make the White Sauce:
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually add chicken broth, whisking constantly until the mixture thickens, about 2-3 minutes.
Remove from heat and stir in sour cream and green chilies until smooth.
Bake the Enchiladas:
Pour the white sauce over the enchiladas, covering them evenly. Sprinkle the remaining 1 cup of cheese over the top.
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh cilantro and serve hot with rice, beans, or a fresh salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Calories: ~400 kcal/enchilada
Tips:
For extra heat, add a few diced jalapeños to the filling or sauce.
Corn tortillas can be substituted for a more authentic flavor (warm them first to prevent cracking).
