Ingredients
- 2½ cups cooked chicken, shredded
- 8 flour tortillas (soft taco size)
- 2 cups shredded Monterey Jack or mozzarella cheese, divided
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 can (4 ounces) diced green chilies
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Combine shredded chicken with 1 cup of cheese and set aside.
- Melt butter in a saucepan over medium heat, cook onion until softened, then add garlic briefly.
- Sprinkle in flour, stir constantly for 1 minute.
- Slowly whisk in chicken broth until thickened. Lower heat and stir in cream cheese, sour cream, green chilies, salt, pepper, and cumin until smooth.
- Spoon chicken mixture into each tortilla, roll, and place seam-side down in the baking dish.
- Pour creamy sauce over the enchiladas, sprinkle remaining cheese on top.
- Bake uncovered for 25 minutes until cheese melts and sauce bubbles. Let rest for a few minutes before serving.
Notes
- Add chopped spinach or sautéed mushrooms to the filling for extra texture.
- Mix in chopped jalapeños or use pepper jack cheese for a spicier version.
- Add a squeeze of lime juice to the sauce for a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
