Description
This cozy casserole features tender shredded chicken wrapped in flour tortillas, smothered with a creamy sour cream white sauce and topped with melty Monterey Jack cheese.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8–10 flour tortillas
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 ½ cups sour cream
- 1 (4 oz) can diced green chilies
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Fresh cilantro, diced tomatoes, and green onions for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Mix shredded chicken with 1 cup cheese. Fill tortillas and roll tightly. Place seam side down in dish.
- In a saucepan, melt butter. Stir in flour to form a roux.
- Gradually whisk in chicken broth until thickened.
- Remove from heat. Stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
- Pour sauce evenly over enchiladas. Top with remaining cheese.
- Bake uncovered for 25–30 minutes until bubbly.
- Garnish with cilantro, tomatoes, and green onions before serving.
Notes
For a lighter version, reduce the cheese by 25% and use reduced-fat sour cream. Can be assembled ahead of time and stored in the fridge up to 24 hours.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: enchiladas, chicken, sour cream, casserole, Tex-Mex