Description
These creamy Chicken Enchiladas are filled with tender chicken and gooey Monterey Jack cheese, all smothered in a luscious sour cream white sauce. Perfect for a cozy dinner!
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a skillet, melt butter and stir in flour to make a roux. Gradually whisk in chicken broth and bring to a simmer until thickened.
- Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
- Divide the shredded chicken and 1 cup of shredded cheese among the tortillas. Roll up and place seam-side down in the baking dish.
- Pour the white sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
Notes
Serve with fresh cilantro, avocado slices, or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
