Description
A creamy and nostalgic twist on traditional enchiladas, filled with shredded chicken and enveloped in a rich cheese sauce.
Ingredients
Scale
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken
- 2 cups shredded Monterey Jack cheese (or pepper jack for spice)
- 4 oz cream cheese, softened
- 2 tsp garlic powder
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp taco seasoning
- 14.5 oz can chicken broth (about 2 cups)
- 3/4 cup sour cream
- 4 oz can diced green chiles
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- In a medium bowl, combine shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese. Mix until evenly coated.
- Spoon equal portions of the chicken mixture down the center of each tortilla, roll up snugly, and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in flour and taco seasoning to form a roux; cook for 30 to 60 seconds until bubbly.
- Gradually pour in the chicken broth while whisking continuously until smooth. Heat until the mixture is warm and starts to thicken.
- Stir in 1/2 cup of the shredded cheese, melting it into the sauce. Mix in sour cream and diced green chiles; whisk until smooth.
- Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 22 to 25 minutes or until bubbling. Broil for a minute or two while watching to prevent burning.
- Let the enchiladas rest for 5 minutes before serving.
Notes
For a spicier version, add jalapeños to the filling or serve with hot sauce. Can be made a day in advance by refrigerating before baking.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg
Keywords: enchiladas, creamy, chicken, dinner, comfort food, Mexican
