Description
A delicious and satisfying dish combining tender chicken, rich creamy sauce, and plenty of cheese all wrapped in warm tortillas.
Ingredients
- 2 cups boneless, skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Cook the chicken using your preferred method, then shred it into bite-sized pieces.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine shredded chicken with ¾ cup of shredded cheese, garlic powder, and cream cheese in a mixing bowl.
- Melt butter in a saucepan, stir in flour and taco seasoning, then cook for one minute.
- Gradually whisk in chicken broth until thickened, remove from heat and stir in remaining cheese, sour cream, and diced green chilies.
- Fill tortillas with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour remaining cheese sauce over enchiladas and top with leftover shredded cheese.
- Bake for about 22 minutes or until bubbly; broil for an extra 3 minutes for crispiness.
Notes
Use leftover roasted chicken for more flavor. To lighten it up, opt for reduced-fat cream cheese or sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican