Description
Comforting chicken enchiladas filled with seasoned shredded chicken, creamy sauces, and melted cheese, perfect for family gatherings.
Ingredients
- 3 cups cooked shredded chicken
- 8 medium flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can of green chilies (4 oz, drained)
- 2 cups Monterey Jack cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked shredded chicken, garlic powder, onion powder, salt, and black pepper in a large bowl.
- Warm the flour tortillas slightly in the microwave or skillet to make them pliable.
- Distribute the chicken mixture evenly among the tortillas, rolling them tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Melt the butter in a saucepan over medium heat. Add the flour and whisk for about a minute.
- Pour in the chicken broth gradually while continuing to whisk until the mixture thickens slightly.
- Remove from heat and stir in the sour cream and green chilies until smooth.
- Pour the creamy sauce over the enchiladas, ensuring they are well coated.
- Sprinkle the shredded Monterey Jack and cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese becomes golden and bubbly.
Notes
For an extra kick, incorporate diced jalapeños or use pepper Jack cheese.
