Creamy Chicken Enchiladas (Print Version)
# Ingredients:
→ Filling
01 -
2 cups shredded, cooked chicken
02 -
1 cup shredded Monterey Jack cheese
03 -
Salt, pepper, Adobo seasoning to taste
→ Tortillas
04 -
10 flour tortillas (taco size)
→ Sauce
05 -
3 tablespoons butter
06 -
3 tablespoons all-purpose flour
07 -
2 cups chicken broth
08 -
1 cup sour cream
09 -
4 ounce can diced green chiles (do not drain)
→ Topping
10 -
1 cup shredded Monterey Jack cheese
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
02 -
In a medium bowl, mix together the chicken, 1 cup of shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning to taste.
03 -
Place the chicken mixture evenly into each of the tortillas. Roll them up tightly and place seam-side down in the prepared baking dish.
04 -
In a medium saucepan, melt the butter over medium heat. Whisk in flour and cook for 1 minute, stirring continuously to avoid burning. Gradually add the chicken broth, whisking until smooth.
05 -
Stir in the sour cream and diced green chiles. Heat gently while stirring, ensuring the mixture does not boil.
06 -
Remove the sauce from heat and pour it evenly over the rolled-up enchiladas in the baking dish.
07 -
Top the enchiladas with the remaining 1 cup of shredded Monterey Jack cheese. Bake in the preheated oven for 20–25 minutes until the cheese is melted and bubbly. Optionally, broil on high for 1–2 minutes for a golden topping.
# Notes:
01 -
Recipe yields 10 enchiladas, approximately 2 servings per person. Adjust the recipe for larger portions as needed.