Description
A creamy and comforting Mexican-inspired dish featuring tender shredded chicken wrapped in tortillas, smothered in a rich sour cream white sauce, and baked until bubbly.
Ingredients
Scale
For the Crust:
- 2 cups cooked shredded chicken
- 8 flour tortillas (8-inch)
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/4 cup chopped green chilies
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in sour cream, green chilies, garlic powder, cumin, salt, and pepper. Cook until thickened, about 5 minutes.
- Mix half of the sauce with the shredded chicken. Spoon chicken mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas. Sprinkle with Monterey Jack cheese.
- Bake for 25-30 minutes until cheese is melted and bubbly. Garnish with cilantro before serving.
Notes
You can customize the seasonings to taste.