Description
Delicious chicken enchiladas topped with cheese and fresh ingredients, perfect for any occasion.
Ingredients
Scale
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 2 ¾ cups shredded chicken (see notes)
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 1 teaspoon hot sauce
- 1 tablespoon lime juice
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 1 ¾ cups chicken broth
- 1 (4 oz.) can diced green chiles (undrained)
- ¾ cup sour cream (at room temp)
- 3 tablespoons cream cheese (cubed and softened)
- 1 tablespoon finely chopped cilantro (plus more to garnish)
- 8 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese
- Roma tomatoes, green onions, red onions, jalapenos, cilantro
Instructions
- Combine the seasonings in a small bowl and set aside. Measure out remaining ingredients before beginning.
- Preheat oven to 350° F.
- Combine the shredded chicken, ½ cup of the Monterey Jack cheese, hot sauce, and lime juice in a medium bowl. Add 1 teaspoon of the combined seasoning mixture and stir to combine. Set aside.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook for 2 minutes. Add the flour and cook for 2 more minutes, stirring continuously.
- Add the chicken broth in small splashes, stirring continuously. Add the remaining seasonings and undrained green chiles. Bring to a boil, then reduce to a simmer. Add the sour cream, cream cheese, and cilantro. Stir until combined and melted.
- Reduce heat to low and gradually stir in the Monterey jack cheese. Remove from heat.
- Add ½ cup of sauce to the bowl with the chicken and stir to combine.
- Lightly grease a 9 x 13-inch casserole dish. Spread 1/3 cup of enchilada sauce on the bottom, the layer will be thin.
- Spoon 1/3 cup of the chicken filling on the bottom third of each tortilla. Roll tightly and place seam-side-down in the casserole dish. Repeat for all 8 tortillas.
- Pour/spread the sauce over the top of the enchiladas and top with pepper jack cheese. (Note: There is a lot of sauce, you don’t have to use it all, but the tortillas do absorb some of it during baking.)
- Cover and bake for 12 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
- Remove cover and bake for 15 more minutes. Broil on low (450° F) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- Remove from the oven and let it rest for 5-10 minutes. Garnish with diced tomatoes, green onions, red onions, sliced jalapenos, and cilantro and serve!
Notes
- Use rotisserie chicken for a quicker preparation time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg