🧀 Cheesy Chicken Enchiladas with Creamy Sauce 🌮
Ingredients:
For the Enchiladas:
🐔 2 cups cooked shredded chicken (rotisserie chicken works great)
🌶️ 1 can (4 oz) diced green chiles
🌿 1 tsp ground cumin
🧂 Salt and pepper to taste
🌮 8-10 flour tortillas
🧀 2 cups shredded Mexican cheese blend (or cheddar cheese)
For the Creamy Sauce:
🧈 2 tbsp butter
🧄 2 cloves garlic, minced
🥄 2 tbsp all-purpose flour
🥫 1 1/2 cups chicken broth
🍶 1 cup sour cream (or Greek yogurt for a lighter option)
🌶️ 1/2 cup green enchilada sauce (optional, for extra flavor)
🧀 1 cup shredded Monterey Jack cheese
🌿 Chopped cilantro for garnish (optional)
Instructions:
Prepare the Filling:
In a bowl, combine shredded chicken, green chiles, cumin, and salt and pepper. Stir to mix well.
Assemble the Enchiladas:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Place a scoop of the chicken mixture in the center of each tortilla, sprinkle with a little shredded cheese, then roll up tightly.
Arrange the rolled tortillas seam-side down in the prepared baking dish.
Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1 minute to make a roux.
Slowly whisk in the chicken broth until smooth. Continue to cook, stirring constantly, until the mixture thickens slightly, about 3-4 minutes.
Reduce the heat to low, and stir in the sour cream, green enchilada sauce (if using), and Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
Assemble and Bake:
Pour the creamy sauce evenly over the enchiladas in the baking dish.
Sprinkle the remaining shredded cheese on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with chopped cilantro if desired, and serve hot with your favorite toppings, like guacamole, salsa, or sour cream.
These Cheesy Chicken Enchiladas with Creamy Sauce are loaded with flavor and topped with a creamy, cheesy sauce that’s irresistible. Enjoy!
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