Print
Ingredients
Scale
- 1 cup shredded cooked chicken
- 1 ½ cups shredded monterey jack cheese (divided use)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon chipotle powder
- 5 taco sized flour tortillas
- 1 ½ tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 cup chicken stock
- ½ cup sour cream
- 2 ounces (½ a can) diced green chiles, not drained
Instructions
- Preheat the oven to 350°F and spray a 9×9-inch baking dish with cooking spray.
- In a medium bowl, mix together shredded chicken, 3/4 cups cheese, black pepper, garlic powder, ground cumin, onion powder, salt, and chipotle powder.
- Divide the chicken mixture among the flour tortillas, rolling them up tightly and placing them seam-side down in the baking dish.
- In a small saucepot, melt the unsalted butter, then whisk in the all-purpose flour and cook for 1 minute.
- Slowly pour in the chicken stock, whisking to prevent lumps, and bring to a simmer.
- Remove from heat and stir in sour cream and diced green chiles.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake for 20-25 minutes or until bubbly. Let cool slightly before serving.
Notes
Use rotisserie chicken for an even quicker option.
Feel free to add more vegetables like bell peppers or spinach for extra flavor.
Can be made ahead and stored in the fridge before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 607
- Sugar: 1g
- Sodium: 1298mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 132mg