Description
Delicious and easy homemade chicken enchiladas smothered in a creamy cheesy sauce, perfect for a flavorful weeknight dinner with tender shredded chicken, warm spices, and a melty cheese topping baked to golden perfection.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned diced tomatoes, drained
Cheesy Sauce
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups shredded cheddar cheese, divided
Assembly
- 8 medium flour tortillas
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional for garnish)
- 2 tablespoons butter (for the sauce)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 4 minutes. Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper, cooking for 1 minute to release their flavors. Add diced tomatoes and shredded chicken, stirring well. Cook for another 2–3 minutes until everything is heated through, then remove from heat.
- Make Cheesy Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth and cook for 3–4 minutes until the sauce thickens. Stir in the sour cream and 1 cup of shredded cheddar cheese, stirring until smooth and melted.
- Assemble Enchiladas: Spread 1/2 cup of the cheesy sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll them tightly, and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining cheesy sauce evenly over the rolled tortillas. Sprinkle the top with the shredded Monterey Jack cheese and the remaining 1/2 cup shredded cheddar cheese.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, until the cheese is bubbly and golden brown on top.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped cilantro if desired. Serve warm for a delicious and comforting meal.
Notes
- For convenience, substitute rotisserie chicken instead of cooking your own.
- Add a diced jalapeño to the onion mixture for extra heat and spice.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
