Description
Delicious chicken enchiladas with a creamy cheese filling, perfect for any dinner occasion.
Ingredients
Scale
- 4 medium-sized Flour Tortillas (8 inches; whole wheat is a substitute)
- 2 cups Chicken (shredded rotisserie chicken)
- 8 oz Cream Cheese (softened)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 cups Monterey Jack Cheese (shredded)
- 4 tablespoons Butter (unsalted)
- 1/4 cup Flour (all-purpose)
- 1 packet Taco Seasoning
- 2 cups Chicken Broth (lower sodium)
- 1/2 cup Sour Cream
- 1 can Green Chiles
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine shredded rotisserie chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of shredded Monterey Jack cheese. Mix until creamy.
- Melt 4 tablespoons of butter in a medium saucepan over medium heat, then whisk in 1/4 cup of flour for 1-2 minutes to create a roux.
- Gradually whisk in 2 cups of chicken broth and add taco seasoning, stirring until the mixture thickens, about 2-3 minutes.
- Remove the saucepan from heat and stir in 1/2 cup of shredded Monterey Jack cheese, followed by sour cream and green chiles.
- Spoon approximately 1/3 cup of the filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the creamy white sauce over the rolled enchiladas and sprinkle the remaining Monterey Jack cheese on top.
- Bake uncovered for 22-25 minutes or until bubbly and cheese is melted. Optionally, broil for an additional 2-3 minutes until golden.
- Let the enchiladas rest for 5 minutes before serving.
Notes
- Optional toppings include chopped cilantro, diced tomatoes, or sliced jalapeños for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg