Description
Soft flour tortillas filled with shredded chicken and Monterey Jack cheese, baked in a rich sour cream white sauce for a creamy, comforting family dinner favorite.
Ingredients
- 8 to 10 small flour tortillas
- 3 cups cooked chicken, shredded
- 2 cups Monterey Jack cheese, shredded (for filling)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup Monterey Jack cheese, shredded (for topping)
Instructions
- Preheat oven to 180°C / 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken with 2 cups of Monterey Jack cheese.
- Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth, stirring until thickened, about 3–4 minutes.
- Lower heat and stir in sour cream, salt, pepper, and garlic powder. Do not boil.
- Pour sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of cheese.
- Bake uncovered for 25–30 minutes until cheese is melted and sauce is bubbling.
- Let rest for 5 minutes before serving.
Notes
- Add chopped onions or green peppers to the filling for extra flavor.
- Try mixing in a pinch of cumin or chili powder for a hint of spice.
- Use a mix of Monterey Jack and mozzarella for extra creaminess.
- To prevent curdling, do not let the sour cream sauce boil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 to 2 enchiladas
- Calories: 460
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
