Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix the shredded chicken with 1 cup of Monterey Jack cheese until well combined.
- Spoon the chicken mixture onto each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually add the chicken broth, whisking continuously until the mixture is smooth and begins to thicken.
- Turn off the heat and stir in the sour cream and diced green chiles until fully incorporated.
- Pour the creamy white sauce evenly over the rolled enchiladas in the baking dish.
- Sprinkle the remaining Monterey Jack cheese over the top of the sauce.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let rest for a few minutes before serving. Serve hot and enjoy!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Cheese Swap: Use Pepper Jack or a Mexican cheese blend for added spice and flavor.
- Tortilla Option: Use corn tortillas for a more traditional texture.
- Add Veggies: Mix in sautéed onions, bell peppers, or spinach for extra nutrients.
- Spice Level: Add chopped jalapeños or a pinch of cayenne for a spicier version.
Serving Suggestions
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