Description
Tender chicken wrapped in tortillas and smothered in a creamy white cheese sauce, baked to perfection.
Ingredients
Scale
For the Crust:
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux, then gradually whisk in chicken broth until smooth. Cook until thickened.
- Remove from heat and stir in sour cream, garlic powder, onion powder, salt, and pepper.
- Mix half of the sauce with the shredded chicken. Fill each tortilla with chicken mixture and a sprinkle of cheese, then roll and place seam-side down in a baking dish.
- Pour remaining sauce over enchiladas and top with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden. Garnish with cilantro if desired.
Notes
You can customize the seasonings to taste.