8-10 flour tortillas (soft taco size)
2 cups cooked, shredded chicken (rotisserie chicken works great!)
2 cups shredded Monterey Jack cheese (or a mix of Monterey Jack and Cheddar)
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth (low-sodium preferred)
1 cup sour cream
1 can (4 oz) diced green chilies (drained)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole dish and set aside.
Prepare the Chicken: Shred the cooked chicken into bite-sized pieces. You can use rotisserie chicken or boil and shred your own chicken breasts. Make sure you have about 2 cups of shredded chicken to fill the tortillas.
Prepare the Tortillas: If your tortillas are stiff, warm them up slightly in a microwave or on a dry skillet so they become more pliable. This will make it easier to roll them without cracking.
Mix the Chicken and Cheese: In a large bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese. Set the mixture aside for filling the tortillas.
Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture becomes golden and bubbly. This is your roux, which will help thicken the sauce.
Add the Liquids and Seasoning: Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Once smooth, add the sour cream, diced green chilies, garlic powder, onion powder, cumin, and salt and pepper to taste. Stir until fully combined and simmer on low heat for about 3-5 minutes, until the sauce thickens and becomes creamy.
Assemble the Enchiladas: Spoon about 2-3 tablespoons of the chicken and cheese mixture into the center of each tortilla. Roll the tortilla up tightly, folding in the sides to seal the filling. Place the rolled tortillas seam-side down in the prepared baking dish.
Top with Sauce: Pour the creamy sauce evenly over the top of the rolled enchiladas, ensuring each one is generously covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top of the sauce.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly golden.
read more on next page
ADVERTISEMENT
