Description
A warm and comforting casserole filled with shredded chicken, gooey Monterey Jack cheese, and a creamy sour cream white sauce, perfect for family dinners and potlucks.
Ingredients
Scale
- 8–10 small flour tortillas (6-inch)
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (1 cup for filling, 2 cups for topping)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced (for garnish)
Instructions
- Preheat oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray.
- In a bowl, mix the shredded chicken and 1 cup of the cheese.
- Fill each tortilla with about 1/3–1/2 cup of the chicken-cheese mixture, roll up, and place seam-side down in the prepared baking dish. Repeat until dish is filled (8–10 enchiladas).
- In a skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Remove from heat and whisk in chicken broth until smooth. Return to medium heat and cook, stirring, until sauce thickens, about 3–5 minutes.
- Let sauce cool slightly, then whisk in sour cream and diced green chilies until smooth.
- Pour the sauce evenly over the arranged enchiladas.
- Sprinkle the remaining 2 cups of shredded Monterey Jack over the top.
- Bake uncovered for 20–25 minutes, until bubbly and cheese is melted. Broil for 1–2 minutes for a golden top.
- Garnish with sliced green onions and serve warm.
Notes
For additional flavor, consider mixing in sautéed vegetables like onions or bell peppers. For a spicier take, use pepper jack cheese instead of Monterey Jack.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 850mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg