Description
Tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy green chili sour cream sauce, topped with melted cheese, and baked to golden perfection. A comforting Tex-Mex classic that’s easy and family-friendly.
Ingredients
- Flour tortillas
- 2 cups cooked shredded chicken
- ½ teaspoon chili powder (optional)
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a bowl, combine the shredded chicken, chili powder, and 1 cup of cheese.
- Spoon the mixture into tortillas, roll them up, and place them seam-side down in the baking dish.
- In a saucepan, melt butter and whisk in flour to form a roux. Cook for about one minute.
- Slowly whisk in chicken broth until smooth and thickened.
- Remove from heat and stir in sour cream, green chiles, cilantro, onion powder, garlic powder, and black pepper.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake for 20–22 minutes, then broil for 2–3 minutes until golden and bubbly.
Notes
- Use rotisserie chicken to save time.
- Warming the tortillas before rolling prevents cracks.
- Adjust chili powder for spice level or omit entirely.
- Recipe freezes well before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 2g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg
