Chicken Enchiladas

  • Yield:4 servings
  • Time:
    41 mins show details
Tags: main dish, dinner, baked

Ingredients

  • 8
    flour tortillas, soft taco size
  • 2 cups
    shredded Monterrey Jack cheese
  • 2 cups
    shredded cooked chicken
  • 3 tablespoons
    butter
  • 3 tablespoons
    flour
  • 2 cups
    chicken broth
  • 1 cup
    sour cream
  • 4 ounces
    diced green chiles
  • salt + pepper
  • cilantro, chopped
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Preparation

  1. Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.

  2. 2 mins

    Mix the chicken together with 1 cup of the cheese.

  3. 5 mins

    Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.

  4. 5 mins

    In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.

  5. 5 mins

    Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.

  6. 2 mins

    Remove from heat and stir in the sour cream and diced green chiles, along with any remaining chicken and cheese mixture. Season with salt and pepper, to taste.

  7. 2 mins

    Add a layer of cheese on top of the enchiladas, then pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.

  8. 20 mins

    Bake for 20 - 25 minutes or until golden and bubbly.

  9. Garnish with cilantro and optionally hot sauce and serve.

Notes

To make shredded chicken, cook in Instant Pot with your favorite chicken seasonings (+ salt and pepper) for 10 min with a 5 min natural release (12m/10m if frozen), then shred with forks.

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