Description
Delicious creamy chicken enchiladas topped with cheese and baked to perfection.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 3 cups shredded cooked chicken
- 1 can (4 ounces) diced green chiles
- 2 cups shredded Monterey Jack cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 8 flour tortillas (8-inch)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
Instructions
- In a mixing bowl, combine softened cream cheese, shredded chicken, green chiles, 1 cup of Monterey Jack cheese, garlic powder, onion powder, and cumin until well blended.
- Spoon the filling evenly into each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth, bring to a simmer, and cook until thickened, about 3–4 minutes.
- Remove from heat and stir in sour cream and remaining green chiles.
- Pour the sauce evenly over the enchiladas and sprinkle the remaining 1 cup of cheese on top.
- Bake uncovered at 350°F (175°C) for 25 minutes or until bubbly and lightly golden.
- Let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.
Notes
- For added flavor, consider using homemade rotisserie chicken.
- Adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg