Description
A heartwarming recipe for creamy chicken enchiladas, perfect for cozy dinners and family gatherings.
Ingredients
Scale
- 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 (4 oz) green chilies, drained
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the olive oil, then stir in the flour, cooking until lightly golden.
- Whisk in the chicken broth and bring to a simmer until thickened.
- Incorporate the cooked chicken, sour cream, green chilies, garlic powder, onion powder, salt, and black pepper.
- Warm the tortillas slightly, spooning the chicken mixture into each, rolling them up, and placing seam-side down in a greased baking dish.
- Pour any leftover chicken filling from the skillet into a saucepan with added broth if needed, let simmer for 5-10 minutes.
- Stir in additional sour cream and green chilies into the creamy sauce.
- Generously pour sauce over the rolled enchiladas.
- Sprinkle shredded cheeses on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden brown.
Notes
Make ahead by preparing the filling and tortillas the day before. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg