Cheesy Chicken Enchiladas
Indulge in the rich, comforting flavors of these Cheesy Chicken Enchiladas. Each soft flour tortilla is filled with seasoned shredded chicken and a blend of cheeses, then topped with a creamy, homemade green chile sauce and baked until bubbling and golden.
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Ingredients
- 1 ½ cups chicken broth
- 1 tablespoon to 1 ½ tablespoons taco seasoning
- ¾ cup sour cream
- 3 tablespoons all-purpose flour
- 1 ¾ cups Monterey Jack cheese shredded
- 4 oz diced green chiles do not drain
- 2 cups rotisserie chicken shredded and cooked
- Salt and pepper to taste
- 10 small flour tortillas
- 3 tablespoons butter
- 1 ½ cups Mexican cheese blend shredded and divided
Instructions
- Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- In a medium saucepan over medium heat, melt the butter until it begins to turn a light golden hue. Add the flour and whisk continuously for 1 minute to form a roux.
- Gradually whisk in the chicken broth, followed by the sour cream and green chiles. Bring to a gentle simmer and cook until the mixture thickens slightly. Remove from heat.
- In a separate bowl, combine the shredded rotisserie chicken with 1 cup of Monterey Jack cheese, ½ cup of the Mexican cheese blend, taco seasoning, and salt and pepper to taste. Stir well to blend.
- Wrap the tortillas in a clean kitchen towel and warm them in the microwave until pliable.
- Spread a thin layer of the prepared sauce over the bottom of the baking dish.
- Distribute the chicken mixture evenly among the tortillas. Roll each one tightly and arrange seam-side down in the dish.
- Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle with the remaining Monterey Jack and Mexican cheese blend.
- Bake uncovered for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbly.
Notes
Store any leftovers in the refrigerator. Reheat thoroughly before serving.