Ingredients
→ Chicken Filling
1 pound cooked chicken, shredded into bite-sized pieces
1 can (14.5 oz) diced tomatoes, well drained
1 can (4 oz) diced green chiles
1 tablespoon taco seasoning
→ Creamy Sour Cream Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
14.5 oz chicken broth
1 cup sour cream
→ Assembly
10 large flour tortillas, 10-inch size
8 oz Monterey Jack cheese, freshly shredded
Steps
Preheat your oven to 400°F and spray a 9×13-inch baking dish with cooking spray. Set it aside for later.
In a medium bowl, mix together the shredded chicken, drained tomatoes, green chiles, taco seasoning, and 3/4 cup of the shredded cheese until everything is well combined.
Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook, stirring constantly, until it’s bubbly. Slowly whisk in the chicken broth, stirring constantly until it comes to a boil. Remove from heat and stir in the sour cream until smooth.
Pour just enough of the creamy sauce to coat the bottom of your prepared baking dish – this keeps the enchiladas from sticking.
Spoon about 1/2 cup of the chicken mixture onto each tortilla and roll them up tightly. Place each enchilada seam-side down in the baking dish so they stay closed.
Pour the remaining creamy sauce over all the enchiladas, making sure they’re completely covered. Sprinkle the rest of the cheese evenly over the top.
Bake uncovered for about 20 minutes until the cheese is melted and bubbly, the sauce is bubbling around the edges, and the tortillas are just starting to get golden.
Tips
- Save yourself time by using pre-cooked rotisserie chicken, leftover shredded chicken, or even frozen shredded chicken that’s been thawed.
- Make sure to drain those diced tomatoes really well so your filling doesn’t get watery and make the tortillas soggy.
- The key to smooth sauce is adding the broth slowly while whisking constantly – this prevents lumps from forming.
- These enchiladas are perfect for meal prep – assemble them ahead and refrigerate, then bake when you’re ready to eat.
- Serve with your favorite Mexican sides like rice, beans, guacamole, or a fresh salad for a complete meal.
Required Tools
- 9×13-inch baking dish
- Medium saucepan
- Medium mixing bowl
- Whisk
- Cooking spray