Description
A delightful twist on traditional Mexican enchiladas, featuring tender chicken and a smooth, creamy sauce that is perfect for weeknight dinners or special gatherings.
Ingredients
- 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
- 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 and is smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- Preheat the oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup chicken mixture in each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour the remaining white sauce evenly over the enchiladas, ensuring they’re covered. Sprinkle the remaining cheeses on top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for convenience. Feel free to add more veggies like bell peppers or corn for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican