Description
A comforting and crowd-pleasing weeknight dinner featuring tender shredded chicken and melty Monterey Jack cheese wrapped in flour tortillas and smothered in a rich, creamy white sauce.
Ingredients
- 8–10 large flour tortillas
- 2 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese, divided
- Salt, to taste
- Black pepper, to taste
- Adobo seasoning, to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles, undrained
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine shredded chicken, 1 cup Monterey Jack cheese, salt, pepper, and Adobo seasoning.
- Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the chicken broth until smooth. Stir in sour cream and diced green chiles. Heat gently without boiling.
- Pour the creamy sauce evenly over the enchiladas.
- Sprinkle remaining 1 cup shredded cheese over the top.
- Bake for 20-25 minutes until hot and bubbly. Broil for 1-2 minutes if desired to lightly brown the cheese.
Notes
- Warm tortillas before rolling to prevent tearing.
- Use rotisserie chicken for convenience.
- Substitute Greek yogurt or Mexican crema for sour cream if desired.
- Can be assembled ahead and refrigerated before baking.
- Freeze unbaked enchiladas up to 3 months; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg
