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Chicken Enchiladas

Delicious chicken enchiladas made with soft tortillas, tender shredded chicken, and creamy sauce – a family favorite!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the filling

  • 3 pieces cooked boneless skinless chicken breast halves, shredded
  • 12 pieces corn tortillas Fry briefly to keep pliable.
  • 12 ounces shredded Monterey Jack cheese 10 ounces for filling, 2 ounces for topping.
  • 3/4 cup minced onion

For the sauce

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4 ounce can chopped green chiles, drained

For garnishing

  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons vegetable oil For frying tortillas.

Instructions
 

Preparation

  • Preheat the oven to 375 degrees F (190 degrees C) and grease a 9x13 inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat and fry the tortillas one at a time for 5 seconds on each side to soften. Add more oil as needed.
  • Drain the tortillas between layers of paper towel and keep warm.

Filling and Assembly

  • Divide the shredded chicken, 10 ounces of Monterey Jack cheese, and minced onion among the 12 tortillas.
  • Roll up each tortilla and place seam side down in the prepared pan.

Making the Sauce

  • Melt the butter in a saucepan over medium heat. Add flour and whisk until the mixture begins to boil.
  • Slowly add chicken broth while stirring with a whisk until thickened.
  • Mix in sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.

Baking

  • Pour the sauce mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes.
  • Top with the remaining Monterey Jack cheese and bake for an additional 5 minutes.

Serving

  • Garnish with chopped green onions and cilantro before serving.

Notes

You can add a dollop of sour cream or salsa for extra flavor. They pair well with a side of rice or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 27gFat: 25gSaturated Fat: 14gSodium: 800mgFiber: 2gSugar: 2g
Keyword Chicken Enchiladas, Comfort Food, Easy Dinner Recipe, Enchiladas, Mexican Food
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