Description
Deliciously cheesy chicken enchiladas topped with a creamy sauce.
Ingredients
Scale
- 1 cup shredded cooked chicken
- 1 1/2 cups shredded Monterey Jack cheese (divided use)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon chipotle powder
- 5 taco sized flour tortillas
- 1 1/2 Tablespoons unsalted butter
- 1 1/2 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup sour cream
- 2 ounces diced green chiles, not drained
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside.
- In a medium bowl, stir together 1 cup shredded cooked chicken, 3/4 cups shredded Monterey Jack cheese, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon chipotle powder.
- Divide the mixture among 5 taco sized flour tortillas.
- Roll them up tightly, place them seam-side down into the baking dish and set aside.
- In a small saucepot, melt 1 1/2 Tablespoons unsalted butter. Add 1 1/2 Tablespoons all-purpose flour, whisk it in, and cook for 1 minute.
- Slowly stream in 1 cup chicken stock to avoid lumps. Allow to come to a simmer.
- Once it comes to a simmer, take off the heat and whisk in 1/2 cup sour cream and 2 ounces (½ a can) diced green chiles, not drained.
- Pour the sauce over the enchiladas.
- Top evenly with 3/4 cups shredded Monterey Jack cheese.
- Bake for 20-25 minutes until bubbly.
- Allow to cool slightly and serve.
Notes
- For an extra kick, add more chipotle powder to taste.
- Serve with additional sour cream and salsa on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg