Cheesy Chicken Enchiladas with Creamy Sauce

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded (rotisserie works great)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ½ cup sour cream

• 1 (4 oz) can diced green chiles

• ½ tsp cumin

• Salt and pepper, to taste

For the Creamy Sauce:

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups chicken broth

• 1 cup sour cream

• 1 cup shredded cheese (cheddar or Monterey Jack)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp chili powder

• Salt and pepper, to taste

Other:

• 8–10 small flour or corn tortillas

• Fresh cilantro or green onions, for garnish

Instructions

1. Preheat the Oven
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Make the Filling
   In a large bowl, combine shredded chicken, cheeses, sour cream, green chiles, cumin, salt, and pepper. Mix well.

3. Make the Creamy Sauce

   • In a saucepan, melt butter over medium heat.

   • Whisk in flour and cook for 1 minute to form a roux.

   • Gradually whisk in chicken broth until smooth and thickened.

   • Stir in sour cream, cheese, garlic powder, onion powder, chili powder, salt, and pepper.

   • Simmer until creamy and slightly thick, then remove from heat.

4. Assemble the Enchiladas

   • Spoon about ¼ cup of chicken filling into each tortilla.

   • Roll up and place seam-side down in the baking dish.

   • Pour the creamy sauce evenly over the top and sprinkle with extra cheese.

5. Bake
   Bake for 20–25 minutes, or until hot and bubbly and the cheese is melted and golden on top.

6. Serve
   Garnish with chopped cilantro or green onions. Serve with rice, refried beans, or a fresh salad.