Chicken enchiladas are a great way to use up leftover chicken. This easy chicken enchilada recipe has a creamy sauce and is on the table in about 30 minutes. The whole family will love this easy Mexican recipe.
If you have leftover chicken, the prep is minimal for these cheesy enchiladas. You'll need leftover shredded chicken, grated Monterey Jack cheese, cumin, flour tortillas, butter, flour, chicken broth, sour cream and a can of chopped green chiles. The flour tortillas are filled with the chicken, cheese and ground cumin. The sauce is made in a saucepot by cooking some flour in butter, then adding chicken broth, sour cream and green chiles. Pour the sauce over the rolled enchiladas and top with more grated cheese. Bake for about 25 minutes or until hot and melty.
Serve these chicken enchiladas for dinner with your favorite Mexican side dishes.&
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 2 cups shredded cooked chicken
- 2 cups grated Monterey Jack cheese (divided)
- 1/2 teaspoon ground cumin
- 8 flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) chopped green chiles
- chopped green onion and chopped cilantro, for garnish
Here's how to make it:
- Combine the chicken, half of the cheese and cumin. Season with salt and pepper, to taste.
- Divide the chicken mixture between the tortillas. Roll up and place seam side down in a 13x9-inch baking pan.
- To make the sauce, melt the butter in a saucepot. Sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the chicken broth until smooth. Add the sour cream and green chiles. Stir to combine. Season with salt and pepper, to taste.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake in a preheated 350-degree F oven for about 25 minutes. Serve with more sour cream for the top and garnish with chopped green onions or fresh cilantro.
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