Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 can (4 ounces) diced green chilies
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: Chopped fresh cilantro for garnish
If you’re looking to switch things up, feel free to substitute the Monterey Jack cheese with a blend of cheddar or pepper jack for a bit of extra kick. You can also use corn tortillas if you prefer a more traditional texture.
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, until it’s lightly golden and begins to smell nutty.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to whisk until the mixture begins to thicken, about 2-3 minutes.
- Reduce the heat to low and stir in the sour cream, green chilies, garlic powder, cumin, salt, and pepper. Cook for an additional 1-2 minutes until the sauce is smooth and heated through. Remove from heat.
- In a large bowl, combine the shredded chicken and half of the shredded cheese. Mix well to ensure the cheese is evenly distributed throughout the chicken.
- Spoon about 2 tablespoons of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
- Pour the sour cream sauce evenly over the enchiladas, ensuring each is well-covered. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the enchiladas are heated through.
- Once out of the oven, let them sit for a few minutes before serving. Garnish with chopped cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International