Creamy Sour Cream Chicken Enchiladas

25 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Lightly grease a 9×13 baking dish.
  3. 3In a bowl, toss shredded chicken with garlic powder, onion powder, cumin, salt, and pepper.
  4. 4Stir 1 cup Monterey Jack into the seasoned chicken.
  5. 5Add about ¼ cup filling to each tortilla, roll up, and place seam-side down in the dish.
  6. 6Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
  7. 7Slowly whisk in chicken broth. Cook 3–4 minutes until thickened.
  8. 8Remove from heat. Stir in sour cream and green chilies.
  9. 9Taste and add a pinch of salt/pepper only if needed.
  10. 10Pour sauce over enchiladas.
  11. 11Top with remaining 1 cup cheese.
  12. 12Bake uncovered for 20–25 minutes, until hot and bubbly.
  13. 13Garnish with cilantro if desired.

Ingredients

  • 2 cups cooked, shredded chicken
  • 8 6-inch small flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz can diced green chilies
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • fresh cilantro

Equipment

9x13 baking dishsaucepan

Tips

  • Use Monterey Jack cheese for the best flavor.
  • You can use canned chicken, rotisserie chicken, or fajita chicken for the filling.
  • Season the chicken with garlic powder, onion powder, cumin, salt, and pepper.
  • Making the sauce from scratch with butter, flour, chicken broth, sour cream, and green chilies is preferred over canned cream of chicken.
  • Taste the sauce and add salt/pepper only if needed.
  • Bake until hot and bubbly and the cheese is melted.