Description
A delicious and creamy dish combining tender chicken, a rich white sauce, and melted cheese, perfect for weeknight dinners or special occasions.
Ingredients
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly until smooth and thickened, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- 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 (175°C). Spread a thin layer of white sauce in a greased 9×13 baking dish. Place about 1/3 cup of chicken mixture in each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for convenience and additional flavor. Feel free to add extra veggies for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican