Creamy Chicken Enchiladas Recipe: Cheesy and Comforting
Cheesy chicken enchiladas with creamy sauce.
Ingredients
- 2 cups shredded chicken
- 1 cup Monterey Jack cheese
- ½ cup cheddar cheese
- ¼ cup green chiles
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- ¼ cup green chiles
- ½ tsp garlic powder
- 8 flour tortillas
- ½ cup Monterey Jack cheese
- Optional: Cilantro
- Suggested Pairings: Mexican rice salad
Instructions
- Mix chicken, cheeses, chiles, cumin, salt, and pepper.
- Melt butter, whisk in flour; add broth, cook until thick. Stir in sour cream, chiles, and garlic powder.
- Preheat oven to 375°F. Spread 1/2 cup sauce in a 9x13-inch dish. Fill tortillas with 1/3 cup filling, roll, and place in dish.
- Pour sauce over, top with cheese. Bake 20-25 min.
- Garnish with cilantro; serve with rice, salad.
Notes
- Use rotisserie chicken for ease.
- Store in fridge for 4 days, freeze for 3 months.
- Try a vegetarian variation.
- Pair with beans.