👩🍳 Method
1. Fill the Tortillas
- Preheat oven to 350°F (175°C).
- In a bowl, mix chicken with 1 cup cheese.
- Fill each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
2. Make the Sauce
- In a skillet, melt butter over medium heat.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth until smooth and thickened.
3. Add Cream & Chiles
- Remove from heat.
- Stir in sour cream and diced green chiles until fully blended.
4. Assemble & Bake
- Pour sauce evenly over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Bake for 20–25 minutes, until bubbly and golden at the edges.
5. Serve Warm
- Let rest for a few minutes.
- Serve with Spanish rice, refried beans, or a crisp salad.
🌟 Tips & Variations
- Add sautéed onions or black beans to the filling for extra texture
- Swap Monterey Jack for pepper jack or cheddar for a flavor twist
- Use rotisserie chicken for a time-saving shortcut
- Garnish with chopped cilantro, sliced jalapeños, or a drizzle of hot sauce
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