Description
Creamy chicken enchiladas with a rich white sauce and melted cheese, ready in 40 minutes.
Ingredients
- For the filling: 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- For the sauce: 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- For assembly: 8 small flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 375°F. Lightly grease a 9 by 13 inch baking dish.
- In a bowl, mix shredded chicken, Monterey Jack cheese, mozzarella cheese, salt, black pepper, and garlic powder until evenly combined.
- Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam side down in the prepared baking dish.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
- Slowly whisk in chicken broth, stirring constantly until smooth and slightly thickened, about 3 to 4 minutes.
- Reduce heat to low and stir in sour cream, salt, black pepper, and onion powder until smooth. Do not boil.
- Pour the white sauce evenly over the enchiladas, making sure they are fully coated.
- Sprinkle the remaining Monterey Jack cheese over the top.
- Bake uncovered for 20 to 25 minutes until bubbly and lightly golden on top.
- Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro before serving.
Notes
- Cook chicken to an internal temperature of 165°F for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American