Description
A comforting and simple casserole featuring soft flour tortillas, shredded chicken, creamy white sauce, and gooey Monterey Jack cheese, perfect for family gatherings.
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 4 ounces diced green chilies
- 8 small flour tortillas
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 12 ounces chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: smoked paprika, fresh cilantro, or sliced green onions for garnish
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a bowl, combine the shredded chicken, half of the shredded cheese, and the diced green chilies.
- Divide the chicken mixture between the tortillas, rolling them up tightly, and place them seam-side down in the greased baking dish.
- To make the white sauce, melt the butter in a saucepan over medium heat, whisk in the flour, and cook for about 2 minutes.
- Gradually whisk in the chicken broth and cook until thickened, about 3-5 minutes.
- Remove from heat and stir in the sour cream, garlic powder, salt, and pepper.
- Spoon the sauce over the rolled enchiladas and sprinkle with the remaining cheese.
- Bake uncovered for 30-35 minutes until hot and bubbly, then broil for an additional 2-3 minutes for a golden top.
- Serve garnished with cilantro or green onions.
Notes
This casserole can be assembled ahead of time and stored in the fridge until ready to bake. Adjust spices to your preference for extra flavor.
