Description
A comforting dish wrapped in soft tortillas, enveloped in a velvety white sauce that brings warmth to your heart and joy to your table.
Ingredients
Scale
- 8–10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro (chopped)
- 1 small onion (diced)
- 3 tablespoons butter (for white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- To taste: Salt and pepper
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- Combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture in a mixing bowl. Mix thoroughly.
- Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the rolled enchiladas and sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F (175°C) for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
You can prepare the enchiladas up to a day in advance and store them in the fridge. Just add extra minutes to the baking time if chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 1g
- Sodium: 870mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg