Description
Delicious enchiladas filled with shredded chicken and topped with melted cheese.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 1 cup Monterey Jack cheese (shredded)
- 1 can green chiles (4 oz)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- salt & pepper (to taste)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can green chiles (4 oz)
- 10 flour tortillas
- 1 cup Monterey Jack cheese (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Mix chicken, cheese, green chiles, garlic powder, onion powder, cumin, salt, and pepper in a bowl.
- Melt butter in a skillet, whisk in flour, and cook 1 minute. Add chicken broth gradually and whisk until thickened.
- Remove from heat and stir in sour cream and chiles.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-down in dish.
- Pour sauce over enchiladas and top with cheese.
- Bake 25–30 minutes until bubbly.
Notes
- Serve with a side of beans or rice for a complete meal.
- Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg