Ingredients:
For the Enchiladas
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
For the Sour Cream White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 small can (4 ounces) diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the white sauce.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until lightly golden. Slowly whisk in the chicken broth and cook, stirring constantly, until the sauce thickens. - Reduce the heat to low and stir in the sour cream, diced green chilies, garlic powder, salt, and pepper. Do not let the sauce boil after adding the sour cream. Remove from heat.
- Assemble the enchiladas.
In a bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese. Spoon the mixture evenly into each tortilla, roll tightly, and place seam-side down in the prepared baking dish. - Pour the white sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of cheese on top.
- Bake for 20–25 minutes, or until heated through and the cheese is melted and bubbly. For a lightly golden top, broil for 2–3 minutes at the end, watching carefully.
Serving Suggestions
Serve hot with fresh chopped cilantro, sliced avocado, or a side of Mexican rice and beans. These enchiladas also pair well with a simple green salad for a balanced meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions as needed.