Description
Tender chicken, creamy white sauce, and bubbly cheese wrapped in tortillas for a mouthwatering dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ yellow onion, diced finely
- 2 teaspoons garlic, minced
- 3 cups shredded chicken
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 cups water
- 2 chicken bouillon cubes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces green chilies
- ½ cup Monterey Jack cheese, shredded
- 1 cup Mexican blend cheese, shredded
Instructions
- Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a Pyrex measuring cup, combine 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
- Add shredded chicken, salt, and pepper to the skillet. Stir until heated through.
- In a separate saucepan, melt butter over medium heat. Stir in flour to create a roux.
- Slowly whisk in the chicken broth mixture. Cook until thickened.
- Remove from heat and stir in sour cream, green chilies, and seasonings.
- Spread a layer of the sauce in the bottom of the baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place in the dish.
- Top with remaining sauce and cheeses.
- Bake for 20 minutes or until cheese is bubbly and golden.
Notes
- Serve with fresh cilantro and avocado for added flavor.
- Can substitute chicken with turkey or tofu for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: White Chicken Creamy Enchiladas