Description
Delightful creamy chicken enchiladas filled with Monterey Jack cheese and smothered in a rich sour cream white sauce.
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
- Preheat oven to 350°F (177°C) and spray a 9–13-inch baking dish with nonstick spray.
- In a bowl, mix the shredded chicken and 1 cup of the cheese.
- Fill each tortilla with the chicken-cheese mixture, roll up, and place seam-side down in the baking dish.
- In a skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute.
- Remove from heat and slowly whisk in chicken broth. Return to heat and cook until thickened, about 3–5 minutes.
- Let cool slightly, then stir in sour cream and green chilies until smooth.
- Pour the sauce evenly over enchiladas and top with remaining 2 cups cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and heated through.
- Broil for 1–2 minutes if a golden top is desired.
- Garnish with sliced green onions and serve warm.
Notes
For vegetarian options, substitute chicken with black beans or sautéed vegetables.
