Easy Cheesy Chicken Enchiladas

5 from 1 vote

Easy Cheesy Chicken Enchiladas

Savor the melt-in-your-mouth goodness of Easy Cheesy Chicken Enchiladas! Tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy sauce made completely from scratch, and baked to golden perfection.

Prep Time20

Cook Time35

Total Time55

Course: Mom's Best 100 Easy Chicken Recipes

Keyword: chicken, chicken enchiladas, enchiladas, mexican food

Servings:

Author: Carrian Cheney

Equipment

Ingredients

3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
1 ½ Cups Chicken Broth
3/4 Cup Sour Cream
4 oz Diced Green Chiles don't drain
Salt and Pepper to taste
2 Cups Rotisserie Chicken cooked, shredded
1 ¾ Cup Monterey Jack Cheese shredded
1 ½ Cup Mexican Cheese Blend shredded, divided
1 - 1 ½ Tablespoons Taco Seasoning
10 Flour Tortillas small

US Customary - Metric

Instructions

Preheat the oven to 350℉. Spray a 9×13" pan with nonstick cooking spray.
In a medium sauce pan, melt the butter until almost browning. Whisk in flour and let cook for 1 minute.
3 Tablespoons Butter, 3 Tablespoons All-Purpose Flour
Whisk in the broth, sour cream and chiles. Bring the pot to a simmer until beginning to thicken and then remove from heat.
1 ½ Cups Chicken Broth, 3/4 Cup Sour Cream, 4 oz Diced Green Chiles
In a bowl, mix together the chicken with 1 cup shredded Monterey Jack and 1/2 cup Mexican cheese with taco seasoning and salt and pepper.
2 Cups Rotisserie Chicken, 1 ¾ Cup Monterey Jack Cheese, 1 ½ Cup Mexican Cheese Blend, 1 - 1 ½ Tablespoons Taco Seasoning, Salt and Pepper
Warm the tortillas in a towel in the microwave.
10 Flour Tortillas
Spoon a little sauce in the bottom of the pan. Set aside.
Divide the chicken mixture between the 10 tortillas. Roll them closed and place seam side down in the pan.
Spoon the sauce over the enchiladas and top with the remaining cheese.
Bake for about 20-25 minutes.

Video

Notes

Leftovers should be refrigerated.

Nutrition