Description
A delicious recipe for cheesy chicken enchiladas using shredded rotisserie chicken and a creamy sauce.
Ingredients
Scale
- 8–10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works well)
- 2 cups Monterey Jack cheese (shredded, divided)
- 1 cup cheddar cheese (shredded, divided)
- 1/2 cup green chiles (diced, canned or fresh)
- 1/4 cup fresh cilantro (chopped)
- 1 small onion (diced)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 tsp ground cumin
- salt and pepper (to taste)
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
- Gradually whisk in chicken broth. Cook 3–4 minutes until thickened and smooth.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until fully combined.
- In a bowl, mix shredded chicken, onion, green chiles, cilantro, and 1 cup of the shredded cheese.
- Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a greased 9×13-inch baking dish.
- Fill each tortilla with about 1/3 cup of chicken mixture, roll tightly, and place seam-side down in dish.
- Pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheeses.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Rest 5 minutes before serving for best texture.
Notes
- Feel free to adjust the amount of cheese and chiles based on your preference.
- These enchiladas freeze well before baking; just add a few extra minutes to the baking time if baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg