Description
These creamy white chicken enchiladas are the perfect comforting dinner for two. Tender shredded chicken is wrapped in soft flour tortillas and smothered in a homemade sour cream and green chile sauce, then baked until bubbly and golden.
Ingredients
1 cup shredded cooked chicken
1 ½ cups shredded Monterey Jack cheese, divided
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon chipotle powder
5 taco-sized flour tortillas
1 ½ tablespoons unsalted butter
1 ½ tablespoons all-purpose flour
1 cup chicken stock
½ cup sour cream
2 ounces (½ a can) diced green chiles, not drained
Instructions
Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish with cooking spray.
In a medium bowl, combine the shredded chicken, ¾ cup of Monterey Jack cheese, black pepper, garlic powder, cumin, onion powder, salt, and chipotle powder. Stir until well mixed.
Divide the chicken mixture evenly among the five flour tortillas. Roll each tortilla tightly and place them seam-side down into the prepared baking dish. Set aside.
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to eliminate the raw flour taste.
Gradually pour in the chicken stock while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until slightly thickened.
Remove the sauce from heat and whisk in the sour cream and the undrained diced green chiles until smooth and well combined.
Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining ¾ cup of shredded Monterey Jack cheese on top.
Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Let the enchiladas cool for a few minutes before serving.
Notes
You can prepare the chicken in advance or use leftover rotisserie chicken for convenience. Adjust the chipotle powder to your heat preference. These enchiladas are rich and satisfying, perfect for a cozy dinner for two. Serve with a side of Spanish rice or a crisp green salad.