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Chicken Enchiladas Recipe

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★★★★★

4.9 from 60 reviews

This Chicken Enchiladas recipe features tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy sour cream and green chile sauce, topped with melted Monterey Jack cheese, and baked to golden perfection. A comforting and flavorful Mexican-inspired dish perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 4 oz can diced green chiles (divided)
  • 1/2 cup shredded Monterey Jack cheese

Sauce

  • 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

Assembly

  • 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)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
  2. Prepare the Filling: In a bowl, combine the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles, mixing well to distribute ingredients evenly.
  3. Make the Sauce Base: Melt butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes to create a roux, which will thicken the sauce.
  4. Add Liquid and Thicken: Slowly whisk in the chicken broth, stirring continuously, and bring the mixture to a simmer. Continue cooking until the sauce thickens.
  5. Finish the Sauce: Remove the pan from heat, then stir in the sour cream and the remaining diced green chiles until the sauce is smooth and well combined.
  6. Assemble Enchiladas: Spoon the chicken filling onto each flour tortilla, roll up tightly, and place seam-side down in a greased baking dish to prevent unrolling during baking.
  7. Add Sauce and Cheese: Pour the sour cream sauce evenly over the rolled tortillas, then sprinkle the remaining shredded Monterey Jack cheese on top to create a deliciously cheesy crust.
  8. Bake: Place the baking dish uncovered in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Garnish and Serve: Remove from oven and let the enchiladas rest for 5 minutes. Garnish with diced tomatoes and chopped fresh cilantro if desired before serving.

Notes

  • You can substitute the flour tortillas with corn tortillas if preferred.
  • For a spicier dish, add diced jalapeños to the filling or sauce.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • Sour cream in the sauce can be substituted with Greek yogurt for a lighter option.
  • If you want a thicker sauce, simmer it a few minutes longer before adding sour cream.

Keywords: Chicken Enchiladas, Mexican Dinner, Cheesy Enchiladas, Sour Cream Sauce, Green Chile Enchiladas

Find it online: https://cheframi.com/chicken-enchiladas-recipe/