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Plate of flavorful Chicken Enchiladas with sauce and cheese

Chicken Enchiladas

These Chicken Enchiladas are a cozy, cheesy dish that's perfect for easy weeknight dinners, using simple pantry staples and leftover chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 pieces small soft flour tortillas
  • 2 1/2 cups shredded, cooked chicken Use leftover cooked chicken to save money.
  • 3 cups Monterey Jack cheese, grated Monterey Jack melts beautifully.
  • 4 oz diced green chiles Canned green chiles add mild heat.
Sauce Ingredients
  • 3 tablespoons butter Use unsalted butter to control salt.
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Combine the shredded chicken and 1 cup of grated cheese in a bowl; mix until the cheese clings to the chicken.
  3. Fill each tortilla with a spoonful of the chicken mixture and roll it tight.
  4. Grease a 9x13-inch skillet and nestle the rolled tortillas side by side.
Making the Sauce
  1. Melt the butter in a skillet over medium heat until it sizzles and foams.
  2. Stir in the flour and whisk for 1 minute.
  3. Gradually pour in the chicken broth while whisking until the sauce thickens.
  4. Remove from heat and stir in the sour cream and diced green chiles until smooth.
Baking
  1. Pour the sauce evenly over the rolled tortillas, then sprinkle the remaining 2 cups of cheese on top.
  2. Bake for 20–23 minutes until the sauce bubbles and cheese melts.
  3. Broil for an additional 2–3 minutes for golden, blistered cheese.
  4. Let the pan rest for 5 minutes.

Notes

Store in an airtight container for 3–4 days. Freeze portions up to 2 months; reheat in a 350°F oven. For added flavor, try stirring in chili powder or cilantro.