Description
Mexican chicken enchiladas deliver creamy comfort through a rich sour cream white sauce that blends traditional flavors. Delicious layers of seasoned chicken, tortillas, and melted cheese create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 2.5 cups (591 ml) shredded cooked chicken (rotisserie)
- 3 cups (710 ml) shredded monterey jack cheese
- 1 can (4 oz / 113 g) diced green chilies
- 10 small soft flour tortillas
- 2 cups (473 ml) chicken broth
- 1 cup (237 ml) sour cream
- 3 tbsps butter
- 3 tbsps all-purpose flour
Instructions
- Preparation: Preheat oven to 350°F (175°C) with rack positioned in the middle for uniform heating.
- Filling Creation: Shred cooked chicken into delicate strands, then blend thoroughly with Monterey Jack cheese to create a cohesive, flavorful mixture.
- Tortilla Assembly: Warm tortillas briefly to enhance flexibility, then carefully distribute chicken-cheese filling along the center, rolling into neat, compact cylinders.
- Dish Arrangement: Position rolled enchiladas seam-side down in a greased 9×13-inch baking dish, ensuring snug placement.
- Sauce Development: In a medium saucepan, melt butter and whisk in flour to form a smooth roux, then gradually incorporate chicken broth while stirring continuously to prevent lumps.
- Sauce Refinement: Cook sauce until it reaches a silky, thick consistency, then remove from heat and gently fold in sour cream and green chilies for a creamy, vibrant finish.
- Final Preparation: Drench enchiladas with the luxurious white sauce, generously top with remaining Monterey Jack cheese, and bake for 20-25 minutes until the cheese transforms into a golden, bubbling crust.
Notes
- Warm Tortillas Trick: Softly heating tortillas prevents cracking and makes rolling smoother, ensuring perfect enchilada shape without breaking.
- Cheese Distribution Secret: Mix cheese thoroughly with shredded chicken to guarantee every bite has balanced, delicious flavor throughout the filling.
- Sauce Consistency Hack: Whisk continuously while adding broth to create a silky, lump-free sauce that coats enchiladas perfectly without clumping.
- Melting Cheese Technique: Sprinkle cheese evenly and watch closely during final baking to achieve that irresistible golden-brown, bubbly top without burning.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dinner, Lunch
- Method: Baking, Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg