Description
Creamy, tender chicken is wrapped in soft tortillas and smothered with a luscious white sauce made from a blend of green chiles, sour cream, and Monterey Jack cheese. Baked until bubbling and golden, these enchiladas offer a perfect balance of mild spice and rich, comforting flavor that’s ideal for weeknight dinners or casual gatherings.
Ingredients
For the chicken filling
2 cups cooked chicken, shredded
½ cup finely diced onion
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
1 teaspoon vegetable oil
For the white enchilada sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
½ cup sour cream
1 cup shredded Monterey Jack cheese
4 ounces cream cheese, softened
4 ounces diced green chiles (mild)
Salt to taste
For assembly
8 to 10 flour tortillas (6-inch)
½ cup shredded Monterey Jack or cheddar cheese for topping
Fresh cilantro leaves for garnish (optional)
Instructions
Begin by warming the oil in a skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook until fragrant. Stir in the shredded chicken along with cumin, chili powder, salt, and pepper. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a paste and cook briefly to eliminate the raw flour taste. Gradually pour in the chicken broth while whisking constantly until the mixture thickens. Lower the heat and stir in the sour cream, cream cheese, diced green chiles, and shredded Monterey Jack. Season with salt and simmer gently until the sauce is smooth and creamy.
Preheat the oven to 375°F (190°C). Spread a thin layer of white sauce across the bottom of a baking dish. Warm the tortillas briefly in the microwave or on a skillet to make them pliable. Spoon a portion of the chicken filling into the center of each tortilla, roll tightly, and place seam-side down in the prepared dish. Pour the remaining white sauce evenly over the top and sprinkle with shredded cheese.
Bake until the sauce is bubbly and the cheese is lightly golden, about twenty minutes. Remove from the oven and allow the enchiladas to rest for five minutes before serving. Garnish with cilantro leaves if desired.
Notes
Using rotisserie chicken saves time and adds extra flavor.
For a spicier kick, choose hot diced chiles or add a pinch of cayenne to the sauce.
Leftovers can be reheated under foil in a 350°F (175°C) oven for about ten minutes to maintain creaminess.
To freeze, assemble enchiladas in a freezer-safe dish, cover tightly, and store for up to one month; bake directly from frozen, adding an extra ten minutes to the cook time.