Chicken Enchiladas
Delicious cheesy chicken enchiladas made with shredded chicken, creamy sauce, and a blend of cheeses, perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups Cooked shredded chicken
- 8 medium Flour tortillas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 can (4 oz) Green chilies, drained
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preparation
- Preheat your oven to 375°F.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the shredded chicken. Sprinkle with garlic powder, onion powder, salt, and black pepper. Stir and cook for about 5 minutes until heated through, then remove from heat.
- On a clean surface, lay out each tortilla. Spoon an equal amount of the chicken mixture onto each tortilla and carefully roll them up, placing them seam-side down in a greased 9x13-inch baking dish.
- In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour, cooking for about 1-2 minutes until bubbly. Gradually add the chicken broth while whisking to avoid lumps; cook until thickened (about 5-7 minutes) and remove from heat.
- Stir in the sour cream and green chilies into the thickened sauce until well combined.
- Spoon the creamy sauce generously over the filled tortillas in the baking dish, ensuring each enchilada is covered.
- Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the sauce.
- Bake in the preheated oven for about 20-25 minutes until the cheese is bubbly and golden on top.
Notes
Serve hot and garnish with fresh cilantro, diced tomatoes, or sour cream. Accompany with Mexican rice, refried beans, or a salad. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.