Description
Chicken Enchiladas with Cheese Sauce bring comfort straight from your kitchen to the dinner table. Wrapped in warm tortillas and smothered in a rich sauce, this classic Mexican dish delivers hearty flavors your family will devour.
Ingredients
Scale
Proteins:
- 8 oz shredded chicken
- 1 chipotle pepper in adobo
Cheese and Dairy:
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 2 tablespoons whipped cream cheese
- ⅓ cup sour cream
Vegetables and Seasonings:
- ½ cup finely chopped onion
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ cup salsa verde
- 2 tablespoons chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- 1 tablespoon salsa verde
- 4 flour tortillas
- Salt (to taste)
- Pinch of salt
- Fresh cilantro or green onions
Instructions
- Heat a non-stick skillet to medium. Melt 1 tbsp butter and sauté ½ cup chopped onion with 1 tsp chili powder, ½ tsp garlic powder, and ½ tsp cumin for 4-5 minutes until onions turn translucent.
- Pour 2 tbsp chicken broth into the skillet to deglaze. Add ¼ cup salsa verde, 1 finely chopped chipotle pepper, and 2 tbsp cream cheese. Stir in 2 cups shredded chicken and blend completely.
- In a separate saucepan, melt 1 tbsp butter over medium heat. Whisk 1 tbsp flour into the melted butter and cook for 1-2 minutes, stirring constantly.
- Slowly stream ¾ cup chicken broth into the flour mixture, whisking until smooth. Remove from heat and incorporate 1 cup shredded Monterey Jack cheese until fully melted.
- Blend 1 tbsp salsa verde and ⅓ cup sour cream into the cheese sauce. Season with a pinch of salt.
- Preheat the oven to 375°F. Grease an 8×8 baking dish lightly with cooking spray.
- Warm 4 flour tortillas. Spread ½ cup chicken mixture onto each tortilla and roll tightly. Place seam-side down in the prepared dish.
- Pour the entire cheese sauce evenly over the rolled enchiladas. Ensure complete coverage.
- Bake uncovered at 375°F for 15 minutes until the sauce bubbles and edges turn golden.
- Rest the dish for 2 minutes after removing from the oven. Sprinkle fresh chopped cilantro or green onions on top before serving.
Notes
- Soften cream cheese at room temperature for easier mixing into the filling, ensuring a smoother, more cohesive texture.
- For a lighter version, swap full-fat cream cheese and sour cream with low-fat alternatives or Greek yogurt.
- Swap chicken with shredded pork or black beans to create vegetarian or alternative protein options.
- Shred rotisserie chicken for a quicker, more convenient filling that saves time and adds extra flavor.
- Prep Time: 10 minutes
- Cook Time: 22-24 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 423 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg