Creamy Chicken Enchiladas are the epitome of comfort food, combining tender, shredded chicken with a rich, cheesy sauce wrapped in soft flour tortillas. This dish is ideal for weeknight dinners, family gatherings, or potlucks, offering both simplicity and indulgent flavor.
The creamy sauce, made with sour cream and diced green chilies, adds a tangy kick that perfectly complements the savory chicken and Monterey Jack cheese filling. These enchiladas are a crowd-pleaser, sure to leave everyone asking for seconds!
Why You’ll Love This Recipe
• Rich and Creamy: The luscious sauce coats every bite, making it irresistibly indulgent.
• Simple and Quick: Using rotisserie chicken cuts down on prep time, making this a perfect weeknight meal.
• Customizable: Add your favorite toppings or mix-ins like jalapeños, black beans, or corn to make it your own.
Ingredients
• 10 small soft flour tortillas
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 2½ cups shredded, cooked chicken (such as rotisserie chicken)
• 3 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 1 (4 oz) can diced green chilies
Instructions
Step 1: Prepare and Assemble the Enchiladas
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix the Filling: In a large bowl, combine the shredded chicken and 1 cup of the Monterey Jack cheese. Mix thoroughly.
3. Fill the Tortillas: Spoon a generous amount of the chicken and cheese mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a lightly greased 9×13 inch baking dish.
Step 2: Make the Creamy Sauce
1. Create the Roux: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour, stirring constantly to form a smooth paste. Cook for 1 minute to eliminate the raw flour taste.
2. Add Chicken Broth: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Cook until the sauce thickens and bubbles.
3. Incorporate Sour Cream and Chilies: Remove the pan from the heat and stir in the sour cream and diced green chilies. Mix until smooth and creamy. Adjust seasoning with salt and pepper if needed.
Step 3: Assemble and Bake the Enchiladas
1. Pour the Sauce: Evenly distribute the creamy sauce over the rolled enchiladas, ensuring they are completely covered.
2. Add Cheese: Sprinkle the remaining 2 cups of Monterey Jack cheese over the sauced enchiladas.
3. Bake: Place the dish in the preheated oven and bake for 20-23 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
4. Broil for a Golden Finish (Optional): For a crispy, golden top, broil the enchiladas for 2-3 minutes. Keep a close eye to avoid burning.
Step 4: Serve and Enjoy!
1. Cool Slightly: Allow the enchiladas to rest for 5 minutes before serving to let the sauce thicken slightly.
2. Garnish and Serve: Serve warm, garnished with your favorite toppings like fresh cilantro, diced tomatoes, avocado slices, or a squeeze of lime juice.
Tips
• Make Ahead: Prepare the enchiladas and sauce ahead of time, then refrigerate. Add the sauce and bake when ready to serve.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce to the sauce for an extra punch of heat.
• Pairings: Serve with Mexican rice, refried beans, or a fresh green salad for a complete meal.
Storage Options
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
• Freezer: Freeze assembled but unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Creamy Chicken Enchiladas are a comforting and flavorful meal that will quickly become a family favorite. Easy to make and packed with satisfying flavors, this dish is sure to impress!
