Description
Tender shredded chicken nestled in soft tortillas, smothered in creamy sour cream white sauce and melted cheese—comforting, flavorful, and perfect for a crowd.
Ingredients
2 cups cooked shredded chicken (rotisserie or poached)
8 (6‑inch) flour or corn tortillas
2 cups shredded Monterey Jack or cheddar cheese, divided
2 Tbsp vegetable oil
White Sauce:
2 Tbsp unsalted butter
2 Tbsp all‑purpose flour
1 cup chicken broth
1 cup sour cream
½ tsp ground cumin
½ tsp garlic powder
¼ tsp onion powder
Salt and pepper, to taste
Toppings (optional):
Chopped fresh cilantro
Sliced green onions
Diced tomatoes
Jalapeño slices
Instructions
Preheat oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
In a saucepan over medium heat, melt butter. Stir in flour and cook 1 minute to form a roux. Gradually whisk in chicken broth until smooth and slightly thickened.
Remove from heat and whisk in sour cream, cumin, garlic powder, onion powder, salt, and pepper until creamy.
Warm tortillas in the microwave or skillet for better pliability.
Spread a thin layer of white sauce in the bottom of the baking dish.
Place about ¼ cup shredded chicken and a sprinkle of cheese in each tortilla, roll tightly, and arrange seam-side down in the dish.
Pour remaining sauce evenly over enchiladas and top with the rest of the cheese.
Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
Remove from oven and let rest 5 minutes. Garnish with cilantro, green onions, tomatoes, or jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
