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Cheesy Chicken Enchiladas with Creamy White Sauce delight!

Delicious Cheesy Chicken Enchiladas topped with a creamy white sauce, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, half of the Monterey Jack cheese, half of the cheddar cheese, and the diced green chilies.
  3. In another bowl, blend the sour cream, chicken broth, olive oil, garlic powder, onion powder, cumin, salt, and black pepper until creamy.
  4. Spread a small amount of the creamy sauce across the bottom of a 9x13-inch baking dish.
  5. Spoon approximately 1/4 cup of the chicken mixture onto each tortilla, roll it up tightly, and place seam-side down in the dish.
  6. Pour the remaining creamy sauce over the enchiladas and sprinkle the rest of the cheeses on top.
  7. Bake for 25-30 minutes, or until the cheese is melted and golden brown.
  8. Allow to cool slightly before serving and garnish with fresh cilantro if desired.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 2g

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.

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