Ingredients:
2 cups cooked, shredded chicken
1 cup shredded Monterey Jack cheese
8 flour tortillas (8-inch size)
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
Fresh cilantro or green onions for garnish (optional)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Assemble Enchiladas:
Place a portion of shredded chicken and about 2 tbsp of shredded cheese into the center of each tortilla.
Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Make the White Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Cook until the sauce thickens, about 3-5 minutes.
Remove the pan from heat and stir in the sour cream and diced green chilies. Season with garlic powder, onion powder, salt, and pepper.
Pour Sauce Over Enchiladas:
Pour the white sauce evenly over the enchiladas in the baking dish, ensuring all are well-coated.
Top with Cheese:
Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Garnish and Serve:
Optional: Garnish with fresh cilantro or green onions.
Serve hot with a side of rice, beans, or a fresh salad.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: ~350 kcal per enchilada (approx.) | Servings: 8 enchiladas
