Creamy Chicken Enchiladas for the Ultimate Comfort Dinner

Indulge in comforting Chicken Enchiladas that bring warmth and flavor, perfect for family dinners.

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Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings: 6 enchiladas

Course: Chicken

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

8 small Soft Flour Tortillas Warm them to prevent tearing.
3 cups Shredded Cooked Chicken Rotisserie chicken works well.
3 cups Monterey Jack Cheese Grated.

For the Sauce

1 cup Sour Cream Can substitute with plain Greek yogurt.
2 cups Chicken Broth Opt for low-sodium.
3 tablespoons Flour For thickening the sauce.
3 tablespoons Butter Use unsalted.
4 oz Diced Green Chiles Choose hot varieties for more spice.

Equipment

9x13 inch baking dish
large skillet
microwave

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Mix shredded chicken and 1 cup of Monterey Jack cheese in a bowl.
Warm tortillas in the microwave for 30 seconds or on a skillet until pliable.
Fill each tortilla with about 1/3 cup of chicken mixture, roll tightly, and place seam-side down in the baking dish.
In a skillet, melt butter, whisk in flour, then gradually add chicken broth, cooking until thickened. Stir in sour cream and chiles.
Pour sauce over enchiladas and top with remaining cheese.
Bake for 20-23 minutes until cheese is melted. Broil for 2-3 minutes for a golden finish.
Allow to rest for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 36gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Assemble enchiladas a day ahead and refrigerate. Bake when ready for an easy weeknight dinner.

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