Description
Creamy chicken enchiladas bring Mexican comfort straight to dinner tables with silky white sauce and tender shredded chicken. Melted cheese and rich sour cream embrace each rolled tortilla, promising a delightful meal you’ll savor from first bite to last.
Ingredients
Scale
Protein Base:
- 2 cups cooked, shredded chicken
Cheese:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Other Ingredients:
- 8 flour tortillas
- 3 tablespoons (tbsp) butter
- 3 tablespoons (tbsp) flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces/oz) diced green chilies
- Salt to taste
- Pepper to taste
Instructions
- Warm the oven to 350°F and prepare a baking dish with a light coating of oil to prevent sticking.
- Shred the cooked chicken and blend with a combination of cheddar and Monterey Jack cheeses, creating a rich, flavorful filling.
- Carefully distribute the chicken and cheese mixture along the center of each flour tortilla, ensuring an even spread.
- Roll the tortillas tightly, tucking in the edges to secure the filling, and arrange them seam-side down in the greased baking dish.
- Craft the signature white sauce by melting butter in a saucepan and creating a smooth roux with flour, stirring continuously to prevent burning.
- Slowly incorporate chicken broth into the roux, whisking consistently to develop a velvety, lump-free sauce.
- Reduce heat and gently fold in sour cream and diced green chilies, allowing the sauce to become creamy and harmonious.
- Season the sauce with salt and pepper, tasting to achieve a balanced flavor profile.
- Cascade the luxurious white sauce over the assembled enchiladas, ensuring complete and even coverage.
- Generously sprinkle the remaining cheese blend across the top, creating a golden, melty crust.
- Transfer the baking dish to the preheated oven and bake until the cheese transforms into a bubbly, slightly golden blanket.
- Remove from the oven and let rest briefly before serving to allow the enchiladas to set and cool slightly.
Notes
- Swap flour tortillas with corn tortillas for a gluten-free version that adds authentic Mexican flavor and extra texture.
- Keep chicken mixture moist by adding a splash of salsa or enchilada sauce during mixing to prevent dryness.
- Reduce calories by using Greek yogurt instead of sour cream and choosing lower-fat cheese varieties without compromising rich taste.
- Customize heat levels by adjusting green chili quantity or adding jalapeños for spice enthusiasts who love bold flavors.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 90 mg