Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- ½ cup diced tomatoes (optional)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, ½ cup shredded cheese, and half of the diced green chiles.
- In a saucepan, melt butter over medium heat. Whisk in flour until golden. Gradually add chicken broth, stirring until thickened. Remove from heat; stir in sour cream and remaining green chiles.
- Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
- Pour sauce over enchiladas; top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- Garnish as desired and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg