Description
Delicious chicken enchiladas filled with tender, shredded chicken and smothered in a creamy sour cream white sauce.
Ingredients
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the flour and cook for 1 minute to form a roux.
- Slowly whisk in the chicken broth and cook until thickened.
- Stir in the sour cream, garlic powder, onion powder, salt, and pepper.
- In a bowl, combine the shredded chicken and half of the cheese.
- Place a portion of the chicken mixture in each tortilla, roll them up, and place them in a baking dish.
- Pour the white sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 25-30 minutes or until bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
Choose freshly cooked chicken or use leftover rotisserie chicken for flavor. Add jalapeños or green chilies for spice if desired.
