Description
This Creamy Chicken Enchiladas recipe is a flavorful, satisfying dish featuring tender shredded chicken, a rich sour cream sauce, and melted Monterey Jack cheese. Perfect for a family dinner or casual gathering, this recipe is easy to prepare, customizable, and always a crowd-pleaser.
Ingredients
Scale
- 8–10 small flour tortillas
- 3 cups cooked, shredded chicken
- 3 cups shredded Monterey Jack cheese, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- Salt and pepper, to taste
- Chopped fresh cilantro or green onions (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix shredded chicken with 1 cup of shredded Monterey Jack cheese. Add salt and pepper to taste.
- Roll 1/3 cup of the filling into each tortilla and place seam-side down in the baking dish.
- Make the sour cream sauce by melting butter in a saucepan. Whisk in flour, then add chicken broth gradually, cooking until thickened.
- Remove from heat, stir in sour cream and green chilies, and season with salt and pepper.
- Pour the sauce over the enchiladas, sprinkle with the remaining cheese, and bake for 20–25 minutes. Broil for 2–3 minutes if desired for a golden top.
- Garnish with cilantro or green onions, and serve hot.
Notes
- Warm tortillas before filling to prevent cracking.
- Substitute chicken with turkey or sautéed vegetables for variation.
- Leftovers can be refrigerated for 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American