Ingredients
Scale
- 8-10 flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin
- to taste Salt and pepper
Instructions
- Prepare the white sauce by melting butter in a large saucepan over medium heat. Whisk in flour until smooth, then gradually add chicken broth while whisking until thickened. Stir in sour cream and seasonings.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and part of the cheese mixture for the filling.
- Preheat oven to 350°F. Spread a thin layer of white sauce in a greased baking dish. Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and sprinkle with remaining cheese. Bake uncovered for 25-30 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg