Description
Delicious and easy-to-make enchiladas filled with creamy shredded chicken, spices, and cheese. Perfect for family gatherings.
Ingredients
Scale
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (Rotisserie works best)
- 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 (14.5 oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4 oz) can of diced green chiles
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- In a bowl, mix the shredded chicken with cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
- Evenly stuff this mixture into the flour tortillas and place them in the greased baking dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning.
- Add the chicken broth and whisk until smooth. Allow the mixture to heat for a few minutes until warm.
- Whisk in 1/2 cup of shredded cheese until well incorporated.
- Stir in the sour cream and can of chiles. Whisk just until the sour cream is completely dissolved, but don’t let it boil.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake for 22-25 minutes. Switch the broiler on for a few minutes to brown the cheese.
Notes
Use pre-cooked rotisserie chicken for convenience. Warm tortillas before filling to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, creamy, comfort food