Ingredients
Scale
- 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 topping)
- 1/4 cup chopped fresh cilantro (optional topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine shredded chicken with 1/2 cup of shredded cheese and half the diced green chiles.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes.
- Slowly whisk in chicken broth and simmer until thickened.
- Remove from heat and stir in sour cream and remaining green chiles until smooth.
- Spoon chicken mixture into tortillas, roll up, and place seam-side down in a greased baking dish.
- Pour sour cream sauce over enchiladas and spread evenly. Top with remaining shredded cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden.
- Garnish with diced tomatoes and cilantro if desired. Let rest 5 minutes before serving.
Notes
- Optional toppings like diced tomatoes and cilantro enhance flavor and presentation.
- Leftover enchiladas can be stored in the fridge for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex