Description
A comforting dish featuring shredded chicken, creamy cheese, and vibrant spices, perfect for family dinners.
Ingredients
Scale
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (preferably rotisserie)
- 2 cups shredded Monterey jack cheese (or pepper jack)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (NOT the whole packet)
- 1 (14.5oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4oz) can of diced green chiles
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- In a medium-sized bowl, mix the shredded chicken with softened cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Fill each flour tortilla with a generous amount of the filling. Roll them neatly and place them in your prepared baking dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning until combined. Gradually add the chicken broth, whisking until smooth. Allow the mixture to warm for a few minutes.
- Add 1/2 cup of the shredded cheese to the sauce and whisk until well combined.
- Stir in the sour cream and diced green chiles, mixing until the sour cream dissolves completely. Do not allow it to boil.
- Pour the creamy sauce over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 22-25 minutes. For an added touch, switch on the broiler for a few minutes to achieve that perfect golden brown finish.
Notes
Garnish with fresh cilantro or chopped green onions for serving. Adding a splash of chicken broth can help retain moisture when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy, dinner, family meal, Mexican cuisine
