Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 25 minutes
Ingredients
- For the Filling:
- 3 cups cooked chicken, shredded
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 can (4 oz) diced green chilies
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- For the Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon cumin
- For Assembly:
- 8–10 medium flour tortillas
- ½ cup shredded cheese for topping
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. - Prepare the Filling:
In a large bowl, combine shredded chicken, Monterey Jack cheese, Cheddar cheese, green chilies, garlic powder, onion powder, salt, and pepper. Mix well. - Assemble the Enchiladas:
- Lay a tortilla flat and add ¼ to ⅓ cup of the chicken filling down the center.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Make the Sauce:
- In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth, ensuring no lumps remain. Cook until the mixture thickens, about 3–4 minutes.
- Lower the heat and stir in sour cream, Monterey Jack cheese, and cumin until smooth and creamy. Remove from heat.
- Assemble and Bake:
- Pour the sauce evenly over the enchiladas in the dish.
- Sprinkle the remaining shredded cheese on top.
- Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
- Garnish and Serve:
Let the enchiladas cool for 5 minutes. Garnish with fresh cilantro or parsley and serve with salsa, guacamole, or a side salad.
These enchiladas are rich, creamy, and packed with flavor!