Description
A comforting dish filled with tender, shredded chicken, gooey cheese, and draped in a silky white sauce, perfect for cozy family dinners.
Ingredients
Scale
- 6 Tortillas
- 2 cups Cooked chicken, shredded
- 2 cups Cheese (Monterey Jack or Cheddar)
- 1/3 cup Flour
- 4 tablespoons Butter
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 can (4 oz) Green chiles
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in 1/3 cup of flour and cook for 1 minute.
- Gradually whisk in 2 cups of chicken broth until smooth and creamy.
- Add 1 cup of sour cream and 1 can of green chiles to the mixture, stirring until everything is well combined.
- Lay out your tortillas, and fill each with shredded chicken and a generous sprinkle of cheese. Roll them up tightly and place them seam-side down in a baking dish.
- Pour the creamy white sauce generously over the enchiladas, ensuring they’re well-coated.
- Bake in the oven for 20-25 minutes, or until they’re heated through and bubbling beautifully.
- Serve hot and enjoy the smiles around the table!
Notes
Make-ahead option available. You can assemble and refrigerate before baking. Leftovers can be stored for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg