Description
Delicious enchiladas filled with shredded chicken and topped with melted cheese, perfect for a comforting meal.
Ingredients
Scale
- 8 flour tortillas (8 inch, or corn tortillas)
- 1 teaspoon elote seasoning
- 3 ½ to 4 cups cooked shredded chicken (divided)
- 8 ounces monterey jack cheese (shredded)
- 4 ounces pepper jack cheese (shredded)
- 3 tablespoons butter
- ¼ cup all purpose flour
- 1 cup chicken stock
- 1 cup salsa verde (Hernandez brand mild recommended)
- 4 ounces diced green chilies
- 1 cup sour cream
Instructions
- Preheat oven to 350℉. Lightly spray a 9×13-inch baking dish with cooking spray.
- Prep the Cheese: Shred the Monterey Jack and Pepper Jack cheeses and mix them together in a bowl. Divide into three equal portions—one for the filling, one for the sauce, and one for topping.
- Mix the Chicken Filling: In a large bowl, stir together the shredded chicken, ⅓ of the cheese, and the elote seasoning. Set aside.
- Make the Roux: In a skillet over medium heat, melt the butter. Slowly whisk in the flour and cook for 1–2 minutes until it forms a light roux.
- Build the Sauce: Gradually whisk in the chicken stock until smooth. Stir in the salsa verde and green chilies. Turn the heat to low and stir in the sour cream and another ⅓ of the cheese, mixing until melted and creamy.
- Layer: Spread a thin layer of the sauce in the bottom of the prepared baking dish.
- Assemble Enchiladas: Spoon the chicken mixture evenly into each tortilla. Roll up and place seam-side down in the dish.
- Top and Bake: Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20–30 minutes, until hot and bubbly. If you’d like a golden top, broil for 1–2 minutes—just keep a close eye on it!
- Serve: Once done, remove from the oven and let cool for 5–10 minutes before serving. Top with your favorites—chopped cilantro, diced tomatoes, green onions, or a dollop of sour cream.
Notes
- Try using corn tortillas for a gluten-free option.
- For added flavor, consider garnishing with avocado or jalapeños.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas