Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas with Creamy Sauce

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make the Filling:
   • In a large bowl, combine the shredded chicken, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, and diced green chiles. Season with salt and pepper to taste. Set aside.
3. Assemble the Enchiladas:
   • Lay a tortilla flat, add about ⅓ cup of the chicken mixture in the center, and roll it up tightly. Place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture.
4. Prepare the Creamy Sauce:
   • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
   • Gradually whisk in the chicken broth until smooth, then cook for a few minutes until the sauce starts to thicken.
   • Reduce heat to low and stir in the sour cream, 1 cup of shredded cheese, salsa verde or green enchilada sauce, and cumin. Stir until the cheese is melted and the sauce is smooth.
5. Pour Sauce Over Enchiladas:
   • Pour the creamy sauce evenly over the enchiladas in the baking dish. Sprinkle additional cheese on top if desired.
6. Bake:
   • Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
   • Sprinkle with chopped cilantro and serve warm.

Tips

• Tortilla Choice: Flour tortillas will be softer and easier to roll, while corn tortillas offer a more traditional flavor.
• Make-Ahead: These enchiladas can be assembled ahead and baked just before serving. Just add an extra 5 minutes to the baking time if they’re coming from the fridge.
• Serving Suggestions: Serve with rice, beans, or a fresh salad to complete the meal.

These cheesy, creamy enchiladas will definitely become a family favorite! Enjoy!