Description
Delicious cheesy chicken enchiladas topped with green chiles and Monterey Jack cheese, perfect for a family dinner.
Ingredients
Scale
- 1 cup shredded cooked chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon chipotle powder
- 5 taco sized flour tortillas
- 1 1/2 Tablespoons unsalted butter
- 1 1/2 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup sour cream
- 2 ounces diced green chiles, not drained
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside.
- In a medium bowl, stir together the shredded chicken, 3/4 cup of the shredded Monterey Jack cheese, black pepper, garlic powder, ground cumin, onion powder, salt, and chipotle powder.
- Divide the mixture among the taco sized flour tortillas, roll them up tightly, and place them seam-side down into the baking dish.
- In a small saucepot, melt the unsalted butter. Add the all-purpose flour, whisk it in, and cook for 1 minute.
- Slowly stream in the chicken stock to avoid lumps and allow to come to a simmer.
- Once it comes to a simmer, take off the heat and whisk in the sour cream and diced green chiles.
- Pour the sauce over the enchiladas and top evenly with the remaining shredded Monterey Jack cheese.
- Bake for 20-25 minutes until bubbly. Allow to cool slightly and serve.
Notes
- For spicier enchiladas, increase the amount of chipotle powder.
- Can substitute Monterey Jack cheese with Cheddar or Pepper Jack cheese for different flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg