Description
Delicious creamy chicken enchiladas topped with cheese and served with fresh cilantro and lime wedges.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack or mild cheddar blend
- 1 can 4 oz diced green chiles
- 3 tbsp softened cream cheese
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp pepper
- 8 medium flour tortillas
- 1 cup shredded cheese for topping
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Add the shredded chicken, Monterey Jack, cream cheese, green chiles, salt, and pepper to a mixing bowl. Mix until well combined.
- Spoon the chicken mixture evenly into each tortilla and roll them up gently but tightly.
- Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a smooth paste.
- Gradually whisk in the chicken broth until smooth. Reduce heat to low and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Heat gently without boiling.
- Pour the white sauce evenly over the enchiladas and sprinkle the remaining shredded cheese on top.
- Bake at 350°F (175°C) for 20–25 minutes, until bubbly and fully melted. Let rest for 5 minutes before serving.
Notes
- For a spicier version, add more diced green chiles or jalapeños.
- Can be made ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg