Creamy Chicken Enchiladas
Cheesy creamy chicken enchiladas are bathed in a white sour cream and cheese sauce are such a delicious and hearty meal. They are comforting, tasty, and pretty easy to make too!
Servings: 8 Enchiladas
Ingredients
- 2 cups shredded Monterey Jack cheese divided
- 8 medium flour tortillas
- 3 cups shredded chicken
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 3 Tablespoons butter
- 1 cup sour cream
- 4 oz. can diced green chiles
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch pan.
- Mix together shredded chicken, salt, pepper, garlic and 1 cup of the shredded cheese.
- Roll a tortilla around about ⅛ of the chicken mixture and place seam-side down in the greased pan.
- Continue until all of the tortillas are stuffed.
- In a large skillet, melt butter over medium heat. Add the flour and stir, cooking for a minute or two.
- Stir in chicken broth and let cook until it begins to boil.
- Reduce heat to low and stir in the remaining cup of cheese until just melted.
- Remove from heat and stir in sour cream and chopped green chilies.
- Pour sauce over the enchiladas.
- Bake for 20-25 minutes. Let stand for at least 5 minutes before serving.
- Garnish with your favorite toppings such as chopped cilantro, tomatoes, salsa, jalapenos, or avocado.
Notes
Feel free to experiment with different cheeses. A mild cheddar cheese works well, so does pepper Jack cheese.
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1enchilada | Calories: 397kcal | Carbohydrates: 20g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 892mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 568IU | Vitamin C: 5mg | Calcium: 300mg | Iron: 2mg
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