Cheesy Chicken Enchiladas with Creamy Sauce

🌮 Cheesy Chicken Enchiladas with Creamy Sauce

Ingredients:

For the Chicken Filling:

• 2 cups cooked chicken, shredded (rotisserie works great)

• 1 cup cheddar cheese, shredded

• 1 cup Monterey Jack cheese, shredded

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (4 oz) diced green chilies (optional for mild spice)

• 2 tbsp fresh cilantro, chopped

• Salt & pepper to taste

For the Creamy Sauce:

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups chicken broth

• 1 cup sour cream (or Greek yogurt)

• 1 cup shredded Monterey Jack cheese

• ½ tsp cumin

• ½ tsp chili powder

• Salt & pepper to taste

Other:

• 8 medium flour tortillas (or corn tortillas if preferred)

• Extra cheese for topping (about 1 cup)

• Fresh cilantro & sliced jalapeños for garnish (optional)

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Instructions:

1. Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.

2. Prepare filling:

   • In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, onion, garlic, green chilies, cilantro, salt, and pepper. Mix well.

3. Make creamy sauce:

   • In a saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes until lightly golden (making a roux).

   • Slowly whisk in chicken broth until smooth and slightly thickened.

   • Lower heat, stir in sour cream, cheese, cumin, chili powder, salt, and pepper. Mix until melted and creamy. Remove from heat.

4. Assemble enchiladas:

   • Spread ½ cup of the sauce on the bottom of the baking dish.

   • Place about ⅓ cup of chicken filling into each tortilla, roll tightly, and place seam-side down in the dish.

   • Pour the remaining creamy sauce evenly over the enchiladas. Sprinkle with extra cheese.

5. Bake: 20–25 minutes, uncovered, until bubbly and cheese is melted.

6. Garnish & serve: Top with cilantro, jalapeños, or extra sour cream. Serve warm with rice or a fresh salad.