🌮 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)
Instructions:
Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare filling:
In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, onion, garlic, green chilies, cilantro, salt, and pepper. Mix well.
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.
Assemble enchiladas:
Spread ½ cup of the sauce on the bottom of the baking dish.
Place about â…“ 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.
Bake: 20–25 minutes, uncovered, until bubbly and cheese is melted.
Garnish & serve: Top with cilantro, jalapeños, or extra sour cream. Serve warm with rice or a fresh salad.
