Description
A creamy and comforting chicken enchiladas recipe, perfect for family gatherings or cozy weeknight dinners.
Ingredients
- Cooked shredded chicken – 3 cups
- Flour tortillas – 8 medium
- Butter – 3 tablespoons
- All-purpose flour – 3 tablespoons
- Chicken broth – 2 cups
- Sour cream – 1 cup
- Green chilies – 1 can (4 oz, drained)
- Monterey Jack cheese – 2 cups (shredded)
- Cheddar cheese – 1 cup (shredded)
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 1 tablespoon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, melt the butter with olive oil. Add the shredded chicken along with garlic powder, onion powder, salt, and pepper.
- Stir for a few minutes until the chicken absorbs the flavors.
- Take a generous scoop of the chicken mixture and place it in each flour tortilla. Roll them tightly and place them seam-side down in a greased baking dish.
- In the same skillet, whisk together the flour and chicken broth on medium heat until it thickens, about 3-5 minutes.
- Stir in the sour cream and drained green chilies into the sauce, mixing until creamy.
- Gently pour the creamy sauce over the filled tortillas.
- Sprinkle plenty of shredded Monterey Jack and cheddar cheese on top.
- Bake for 25 to 30 minutes, until the top is golden and bubbly.
Notes
Can be assembled ahead of time and stored in the fridge. Finish with a dollop of sour cream or avocado after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg