Ingredients
Scale
- 4 skinless boneless chicken breasts (cooked and shredded)
- 8 large flour tortillas
- ¾ cup onion (diced)
- 2 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can green chilies (diced)
- 2 cups shredded cheese (Mexican blend or Monterey Jack)
- Fresh cilantro for garnish (optional)
Instructions
- Melt butter in a saucepan and whisk in flour to create a roux.
- Gradually pour in chicken broth, whisking until thickened.
- Reduce heat, stir in green chilies and sour cream, then set aside.
- Mix shredded chicken, onion, and 1½ cups cheese in a bowl.
- Scoop 1 cup of sauce into a greased baking dish, then roll the tortillas with the chicken mixture.
- Arrange rolled tortillas seam-side down in the dish, covered with remaining sauce and cheese.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes until cheese is melted.
- Let cool for 5 minutes before serving, garnished with cilantro.
Notes
Use rotisserie chicken for a quicker preparation.
Customize spice levels with more or less green chilies.
Allow enchiladas to stand briefly post-baking for better texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 70