Description
Delicious Cheesy Chicken Enchiladas topped with a creamy white sauce, perfect for a comforting meal.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (10 oz) diced green chilies
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas (8-inch size)
- 1/4 cup chopped fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the Monterey Jack cheese, half of the cheddar cheese, and the diced green chilies.
- In another bowl, blend the sour cream, chicken broth, olive oil, garlic powder, onion powder, cumin, salt, and black pepper until creamy.
- Spread a small amount of the creamy sauce across the bottom of a 9×13-inch baking dish.
- Spoon approximately 1/4 cup of the chicken mixture onto each tortilla, roll it up tightly, and place seam-side down in the dish.
- Pour the remaining creamy sauce over the enchiladas and sprinkle the rest of the cheeses on top.
- Bake for 25-30 minutes, or until the cheese is melted and golden brown.
- Allow to cool slightly before serving and garnish with fresh cilantro if desired.
Notes
- For a spicier version, add diced jalapeños or use pepper jack cheese.
- Use shredded rotisserie chicken for convenience or substitute with black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg