Creamy Sour Cream Chicken Enchiladas
Serves 8
Directions
- 1Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
- 2Combine shredded chicken, garlic powder, onion powder, cumin, salt, pepper, and 1 cup Monterey Jack cheese in a bowl.
- 3Fill tortillas with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- 4Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute.
- 5Slowly add chicken broth while whisking until smooth, then cook for 4 minutes until thickened.
- 6Remove saucepan from heat and stir in sour cream and green chilies.
- 7Pour the sauce over the arranged enchiladas and sprinkle with the remaining cup of Monterey Jack cheese.
- 8Bake in the oven for 20 to 25 minutes until heated through and cheese is melted.
- 9Garnish with fresh cilantro and serve.
Ingredients
- 2 cup cooked, shredded chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cup shredded monterey jack cheese
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cup chicken broth
- 1 cup sour cream
- 4 oz diced green chilies
- 8 whole tortilla
- fresh cilantro (optional)
Equipment
food processorbowlsaucepanwhisk9x13-inch baking dishtongsspatula
Tips
- Use any cooked chicken, such as rotisserie or fajita chicken.
- You can use corn or flour tortillas according to your family's preference.
- Monterey Jack cheese is recommended for its superior melting qualities.
- The amount of cheese used for the topping can be adjusted to preference.
