Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 cups chicken broth
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Feel free to add a twist by incorporating ingredients like black beans or corn for extra flavor and texture. Don’t have Monterey Jack cheese? A mild cheddar or even a pepper jack can add a different dimension to your dish.
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish to prevent sticking.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until it forms a smooth paste.
- Gradually whisk in the chicken broth, stirring constantly until the mixture begins to thicken, about 5 minutes.
- Remove the saucepan from heat and stir in the sour cream and green chilies. Season with garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine the shredded chicken and 1 cup of the shredded cheese. Divide this mixture evenly among the tortillas, rolling them up and placing them seam-side down in the prepared baking dish.
- Pour the creamy sauce over the enchiladas, spreading it evenly. Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. For a golden top, you can broil them for an additional 2-3 minutes.
- Garnish with fresh cilantro before serving, if desired.
Pro tip: If you’re like me and often find yourself multitasking in the kitchen, prepare the sauce ahead of time to make assembly quick and easy on busy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
