Description

These aren’t your average enchiladas. While traditional recipes use a tomato-based chili sauce, this version uses a velvet-like cream sauce made from scratch. It creates a rich, savory experience that appeals to everyone from picky toddlers to hungry adults.

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, finely diced
1 clove garlic, minced
3 cups cooked chicken, shredded or diced
4 ounces diced green chiles (one small can)
2 cups Monterey Jack cheese, shredded (divided)
10 soft flour tortillas (6-inch size)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth (low sodium is best)
1 cup sour cream (full fat provides the best texture)
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and see-through. Add minced garlic and cook for 30 seconds.
Mix the Filling: In a large bowl, combine shredded chicken, sautéed onions/garlic, green chiles, and 1 cup of Monterey Jack cheese.
Make the Silky White Sauce: Melt butter in a saucepan over medium heat. Whisk in flour for 1-2 minutes until bubbly. Slowly pour in chicken broth while whisking vigorously until thickened. Remove from heat and whisk in sour cream, salt, and pepper.
Assemble: Pour a thin layer of sauce in a greased 9×13 dish. Fill tortillas with chicken mixture, roll tightly, and place seam-side down. Pour remaining sauce over the top.
Top and Bake: Sprinkle remaining 1 cup of cheese over the top. Bake at 350°F (180°C) for 20-25 minutes until bubbly.

Notes

Don’t boil the sauce after adding sour cream to prevent curdling. For a golden-brown top, broiler for the last 2 minutes while watching closely. If using corn tortillas, microwave them in a damp paper towel for 30 seconds to prevent cracking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 enchilada
Calories: 320
Fat: 18g
Carbohydrates: 24g
Protein: 15g