Description
Delicious homemade chicken enchiladas with a creamy sour cream sauce, combining tender chicken and melted cheese for a comforting meal.
Ingredients
- 8 medium flour tortillas
- 2 cups cooked shredded chicken
- 1/2 teaspoon chili powder
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and lightly spray a 9×13 baking dish with non-stick spray.
- In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of the cheese.
- Divide the chicken mixture among the tortillas, roll tightly, and place seam-side down in the baking dish.
- In a medium saucepan, melt the butter over medium heat and stir in the flour to create a roux for one minute.
- Add chicken broth and whisk until smooth. Heat until thick and bubbly.
- Stir in sour cream, green chiles, cilantro, onion powder, garlic powder, and black pepper. Mix until combined without boiling.
- Pour the sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
- Bake for 20-22 minutes until heated through and cheese is melted. Broil for 3 minutes to brown the cheese.
Notes
For creamiest sauce, avoid boiling after adding sour cream. Use freshly shredded cheese for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican