Description
Creamy, cheesy chicken enchiladas baked in a rich sour cream sauce. A comforting and satisfying dish perfect for family dinners.
Ingredients
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2 cups cooked chicken breast, shredded
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8 flour tortillas
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2 cups shredded cheddar cheese, divided
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1 cup shredded Monterey Jack cheese
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2 cups sour cream
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1 1/2 cups chicken broth
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1 tablespoon butter
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1 tablespoon all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Fresh cilantro, for garnish (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a saucepan, melt butter, stir in flour, and cook for 1 minute. Slowly whisk in chicken broth until smooth. Add sour cream and seasonings, simmer until slightly thickened.
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Mix shredded chicken with 1 cup cheddar cheese. Spoon mixture into tortillas, roll up tightly, and place seam-side down in the baking dish.
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Pour creamy sauce evenly over enchiladas. Top with remaining cheddar and Monterey Jack cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden. Garnish with cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze unbaked enchiladas for up to 3 months, then bake from thawed. Serve with rice, beans, or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired