Description
Savory, flavorful, and satisfying chicken enchiladas filled with tender chicken, creamy cheese, and a rich homemade sauce. A perfect dish for any dinner occasion.
Ingredients
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
2 Tbsp. corn starch
2 cups chicken broth
1 clove of minced garlic
½ teaspoon salt and pepper
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 finely chopped jalapeño, seeded
1 teaspoon lime juice
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- In a medium-sized bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, and minced garlic. Roll this mixture into tortillas and arrange them in the greased pan.
- In a saucepan, melt the butter over medium heat. Stir in the corn starch and cook for one minute.
- Gradually add the chicken broth, whisking constantly until the mixture is smooth. Allow it to cook over medium heat until it bubbles and thickens.
- Stir in the sour cream, chopped jalapeños, lime juice, cumin, onion powder, garlic powder, salt, and pepper. Be careful not to let it boil.
- Pour the sauce over the rolled tortillas in the pan. Top with the remaining cup of shredded cheese.
- Bake for about 25 minutes, or until the cheese has browned and the enchiladas are bubbly.
Notes
For a vegetarian version, substitute the chicken with black beans or sautéed vegetables like bell peppers and zucchini.
If you prefer more heat, add extra jalapeños or a dash of hot sauce.
Feel free to use a blend of cheeses like cheddar and Monterey Jack for more flavor.
Store leftovers in the fridge for 3-4 days or freeze for up to 2-3 months.
To reheat, bake at 350°F for 10-15 minutes, or microwave individual servings.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
