These enchiladas are packed with chicken and cheese and covered in an easy, creamy sauce. They’re also super easy to customize to your personal tastes!
3 tablespoon butter
3 tablespoon flour
2 cups chicken broth
1 cup (8oz) sour cream
1 4oz can of diced green chiles
2 cups shredded monterey jack cheese
1/2 yellow onion, diced
2 cloves garlic, minced
1lb boneless, skinless chicken breast, cut into cubes
1 teaspoon cumin
1 teaspoon garlic powder
1 tablespoon paprika (smoked if you have it)
1 tablespoon chili powder
Around 10 taco-sized flour tortillas, as fresh as you can get them
- Heat the chopped onions and garlic in a skillet/pan over medium heat with a small amount of oil. Once softened, add the cumin, garlic powder, chili powder, and paprika to the pan and cook until fragrant (about 30 seconds.) Add the chicken into the pan and give it a good stir, then cook the chicken through. Remove everything into a mixing bowl and set aside to cool slightly.
- In a clean pan, melt butter over medium heat. Whisk flour into the pan until lightly browned. Gradually add chicken broth and sour cream. Increase the heat slightly and stir until combined and creamy. Stir in green chiles and remove from heat.
- Return to bowl with the chicken-onion mixture. Stir in shredded cheese and chopped cilantro. Spoon a small amount of the mixture into a tortilla, then place the filled and rolled tortilla seam-side down into an oven-safe baking dish. Keep filling tortillas until your baking dish is full.
- Carefully pour the sauce from the pan evenly over the tortillas in the baking dish. Top with leftover cheese if you have any. Place baking dish into an oven preheated to 425 degrees F for 20 minutes. Serve with Mexican rice and enjoy.