Introduction: These creamy, cheesy chicken enchiladas are a delicious comfort food that’s sure to be a hit. Made with tender shredded chicken, smothered in a rich white sauce, and topped with melted cheese, they’re perfect for a family dinner or a cozy night in. Easy to make and even easier to enjoy, these enchiladas are a satisfying and flavorful meal that will leave everyone asking for seconds.
Ingredients:
- 8 flour tortillas
- 2 cups cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- Salt and pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, and diced green chiles. Season with salt and pepper to taste. Set aside.
- Make the White Sauce:
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until it starts to bubble and turns light golden.
- Gradually add the chicken broth, whisking constantly to prevent lumps. Continue cooking until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in the sour cream until smooth. Adjust seasoning if needed.
- Assemble the Enchiladas:
- Place a portion of the chicken filling in the center of each tortilla and roll them up tightly.
- Arrange the rolled tortillas seam-side down in the prepared baking dish.
- Pour Sauce and Add Cheese:
- Pour the white sauce evenly over the enchiladas.
- Sprinkle the remaining cheddar and Monterey Jack cheese on top.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped cilantro or parsley, if desired. Serve hot, and enjoy!