Creamy Chicken Enchiladas (Print Version)
# Ingredients:
→ Cheesy Enchiladas
01 -
8-10 soft flour tortillas
02 -
2 cups shredded and cooked chicken
03 -
2 cups Monterey Jack cheese, grated, divided
→ Rich White Sauce
04 -
3 tablespoons melted butter
05 -
3 tablespoons of regular flour
06 -
2 cups of chicken stock
07 -
1 cup of tangy sour cream
08 -
1 can (4 ounces) of green chilies, diced
→ Toppings (optional)
09 -
Chopped fresh cilantro
10 -
Diced ripe avocado
11 -
Creamy extra sour cream
12 -
Freshly chopped tomatoes
13 -
Thinly sliced green onions
# Instructions:
01 -
Set your oven to 350°F and spray a 9x13 baking dish lightly with some oil.
02 -
In a bowl, mix together the shredded chicken and 1 cup of the grated Monterey Jack cheese until they’re evenly blended.
03 -
Spoon roughly 1/4 cup of the chicken mixture into the center of each tortilla. Roll each one tightly and lay them seam-side down in your baking dish. Arrange them neatly so they're packed together.
04 -
In a saucepan over medium heat, melt the butter, then stir in the flour. Let it cook for a minute to form a paste. Slowly whisk in chicken broth until it becomes smooth without any lumps.
05 -
Keep cooking the sauce, stirring nonstop, for about 4-5 minutes until it turns thick and starts bubbling. It’s ready when it sticks to the back of a spoon.
06 -
Take the pan off the heat. Stir in the sour cream along with the diced green chilies until everything comes together and looks nice and creamy. Add some salt and pepper if you like.
07 -
Spread the creamy sauce all over the enchiladas, making sure they’re fully covered. Sprinkle the last 1 cup of grated cheese on top of the sauce.
08 -
Bake uncovered for 20-25 minutes in your preheated oven. Keep an eye out—the cheese should melt and turn a little golden brown at the edges.
09 -
Take the dish out and let it sit for about 5 minutes. Add any toppings you like, such as chopped cilantro, avocado, or a dollop of sour cream before serving.
# Notes:
01 -
For a time-saver, grab a pre-cooked rotisserie chicken from the store.
02 -
Don’t worry if the sauce seems a little runny right away. It’ll get thicker as it cools.
03 -
Want more kick? Use spicy pepper jack cheese or toss in a diced jalapeño.