Name: Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 4 oz can diced green chiles (divided); 1/2 cup shredded Monterey Jack cheese; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; remaining diced green chiles from the can; 8 flour tortillas; remaining 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup diced tomatoes (optional for topping); 1/4 cup chopped fresh cilantro (optional for topping)

Jump to Recipe

Introduction

Chicken enchiladas are a comforting and flavorful dish perfect for any night of the week. Filled with tender shredded chicken and creamy cheese, wrapped in soft tortillas, and topped with a rich sour cream sauce, they make for a satisfying meal that’s easy to prepare.

The dish shows three rolled enchiladas arranged side by side on a white plate, soaked in a creamy white sauce that covers most of the top and sides. The enchiladas have a golden, slightly toasted exterior with visible filling peeking out at the edges. On top, there are small bright red tomato cubes and finely chopped green cilantro scattered over the sauce, adding a fresh color contrast. The sauce appears smooth and rich, lightly pooling around the base of the enchiladas. The photo has a close-up focus that highlights the texture of the sauce and the vegetables on top, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
8 flour tortillas
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
2 cups shredded Monterey Jack cheese
1/2 cup diced tomatoes (optional for topping)
1/4 cup chopped fresh cilantro (optional for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, combine the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles. Mix well.
Step 3: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Step 4: Slowly whisk in the chicken broth and bring the mixture to a simmer. Continue stirring until it thickens.
Step 5: Remove from heat and stir in the sour cream and the remaining diced green chiles until the sauce is smooth.
Step 6: Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in a greased baking dish.
Step 7: Pour the sour cream sauce over the rolled enchiladas, spreading it evenly.
Step 8: Sprinkle the remaining shredded cheese over the top.
Step 9: Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden.
Step 10: Garnish with diced tomatoes and chopped cilantro if using, and let the enchiladas rest for 5 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of cumin or smoked paprika to the chicken mixture.
Swap flour tortillas for corn tortillas for a more traditional taste and texture.
Use pepper jack cheese instead of Monterey Jack for a spicy kick.
If you prefer a saucier dish, double the sour cream sauce ingredients.
Leftover enchiladas can be frozen before baking; thaw before reheating.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, to keep the texture and flavor intact.

How to Serve

The image shows two rolled crepes on a white plate, covered with a thick layer of creamy white sauce that pools around the edges. The crepes are golden brown with a slightly crispy texture visible on the edges. On top, there is a colorful garnish made of small chunks of red tomato, finely chopped green onions, and fresh green herbs scattered over the sauce. The plate is placed on a white marbled surface, and the scene is brightly lit, highlighting the smooth sauce and fresh toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and can save time. Just shred it before mixing with the cheese and chiles.

Can I prepare these enchiladas ahead of time?

Absolutely. Assemble the enchiladas and cover the baking dish tightly with foil. Refrigerate for up to 24 hours, then bake when ready.