Creamy Chicken Enchiladas (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon taco seasoning
02 -
1 can (4 ounces) diced green chiles
03 -
1 can (14.5 ounces) diced tomatoes, drained
04 -
1 pound chicken, cooked and pulled apart
→ Sauce
05 -
14.5 ounces chicken broth
06 -
¼ cup all-purpose flour
07 -
¼ cup butter (unsalted)
08 -
1 cup sour cream
→ Assembly
09 -
8 ounces Monterey Jack cheese, grated
10 -
10 large soft flour tortillas
# Instructions:
01 -
Turn your oven to 400°F to start warming up. Spray a 9x13 inch pan lightly with cooking spray and set it aside for later.
02 -
In a medium-sized bowl, toss together the shredded chicken, taco seasoning, drained tomatoes, green chiles, and about ¾ cup of the shredded cheese. Mix it well so it's evenly combined.
03 -
Using a medium saucepan on medium heat, melt the butter, then stir in the flour. Cook the mixture until it’s bubbly. Gradually add the chicken broth while whisking, then bring the whole mixture to a gentle boil. Remove it from heat and stir in the sour cream until smooth.
04 -
Spread a bit of the sauce over the base of your greased baking pan. This step keeps your enchiladas from sticking to the bottom.
05 -
Take about ½ cup of the filling and spread it onto each tortilla. Roll them up and place them snugly in the dish with the seam side down.
06 -
Pour the rest of the sauce over your tortillas, making sure they’re covered completely. Sprinkle the rest of the shredded cheese on top for that gooey finish.
07 -
Pop the dish into the oven and bake for around 20 minutes, uncovered. You’ll know it’s ready when the edges are bubbly, the cheese is melted, and the tortillas are slightly crisped on the edges.
# Notes:
01 -
Shortcut: Try pre-cooked shredded chicken like rotisserie or even frozen options to save time.
02 -
Calorie counts depend on the tortillas you pick—this calculation uses 210 calorie tortillas.