Description
Delicious and creamy chicken enchiladas topped with melted Monterey Jack cheese.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 2 cups chicken broth
- 2 (4-ounce) cans mild diced green chiles (not drained)
- 1 tablespoon lime juice
- 2 tablespoons finely chopped cilantro
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup sour cream
- 3 cups shredded rotisserie chicken
- 1 (15-ounce) can black beans (drained and rinsed, optional)
- 3 packed cups shredded Monterey Jack Cheese (divided)
- 8 (8-inch) flour tortillas
- Toppings as desired
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a medium pot over medium heat, melt butter. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly add chicken broth while whisking constantly. Increase heat slightly and cook until the sauce boils and thickens—it should leave a clear line when you run your finger down the back of a spoon.
- Remove from heat and stir in sour cream, green chiles, lime juice, cilantro, cumin, onion powder, garlic powder, and salt & pepper to taste (I add 1/2 tsp each).
- Spread 1/2 cup of the sauce on the bottom of the baking dish.
- In a large bowl, mix shredded chicken, 1-1/2 cups cheese, and about half the sauce (just eyeball it). Add black beans, if using. Taste and adjust seasoning if needed.
- Lay out all 8 tortillas. Divide filling evenly and roll each one tightly. Place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle evenly with remaining 1-1/2 cups cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 5–10 minutes, or until cheese is melted and bubbly.
- Top with desired garnishes and serve warm.
Notes
- For topping, you can use sour cream, extra cilantro, or avocado slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg