Description
Delicious and creamy chicken enchiladas made with rotisserie chicken and topped with melted cheese.
Ingredients
Scale
- 3 cups cooked shredded chicken (I use rotisserie chicken)
- 2 cups shredded Monterey Jack cheese (divided)
- 4 oz cream cheese (room temperature)
- 1 tsp garlic powder (you can add additional seasonings to taste)
- 10 flour tortillas (taco size)
- 3 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp taco seasoning
- 2 cups chicken broth
- ¾ cup sour cream
- 4 oz diced green chiles (don’t drain)
- ¼ cup cilantro (for topping)
Instructions
- Preheat oven to 350℉. Grease a 9×13-inch baking dish.
- In a medium-sized bowl, mix together the chicken, cream cheese, 1 cup of shredded cheese, and garlic powder.
- Place the chicken mixture evenly into the flour tortillas. Roll them up and place them in the prepared dish.
- In a saucepan over medium heat, melt the butter, then stir in the flour and taco seasoning. Let cook for 1 minute whisking continuously.
- Slowly pour in the chicken broth, whisking until smooth. Let the mixture cook for about 1 minute until heated through. Add ½ cup of the shredded cheese and whisk until fully incorporated.
- Stir in the sour cream and green chiles and whisk until the sour cream is well incorporated. Do not let the mixture come to a boil.
- Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake for 20-25 minutes. Once done, you can turn on the broiler for a minute or two to brown the cheese.
- Top with cilantro and enjoy.
Notes
- You can add other seasonings to taste based on your preference.
- Feel free to use different types of cheese for a varied flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg