Description
A comforting dish filled with shredded chicken, creamy sauce, and cheese, perfect for potlucks or weeknight dinners.
Ingredients
- 1 ½ lb cooked, shredded chicken
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack or mild cheddar
- 1 cup sour cream
- 1 (10 oz) can diced green chiles
- 1 cup chicken broth
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 8–10 flour or corn tortillas
- Fresh cilantro for garnish
- Sliced green onions for garnish
- Optional: a squeeze of lime
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium saucepan, heat olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in flour and cook for 1 minute. Whisk in chicken broth and heavy cream until smooth, then add sour cream and diced green chiles. Add cumin, smoked paprika, salt, and pepper. Simmer until slightly thickened, about 3–4 minutes.
- Remove from heat and stir in 1 cup of shredded cheese.
- Toss the shredded chicken with ½ cup of the sauce. Warm tortillas briefly to make them pliable.
- Spoon about ¼ to ⅓ cup of chicken mixture down the center of each tortilla and roll tightly.
- Pour a thin layer of sauce into the bottom of the baking dish. Place rolled enchiladas seam-side down in the dish.
- Pour the remaining sauce evenly over the top and sprinkle with the remaining cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden on top. Garnish with cilantro, green onions, and a squeeze of lime before serving.
Notes
For added flavor, use rotisserie chicken or poach chicken in broth. Adjust sauce thickness as needed. Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican