Description
Deliciously creamy and cheesy chicken enchiladas topped with green enchilada sauce.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 can (10 oz) green enchilada sauce
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup diced green chilies
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a pan over medium heat, melt butter and whisk in flour. Cook for 1 minute.
- Gradually whisk in chicken broth and green enchilada sauce, stirring until thickened.
- Stir in sour cream, green chilies, garlic powder, onion powder, cumin, salt, and black pepper.
- In a bowl, combine shredded chicken with 1/2 cup shredded cheese.
- Divide the chicken mixture among tortillas, roll them up, and place them seam-side down in the baking dish.
- Pour the sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 20 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro or diced tomatoes if desired. Serve warm.
Notes
- For added flavor, consider using fresh cilantro as a topping.
- You can substitute chicken with shredded beef or beans for a different variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg