Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 2 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until bubbly.
- Gradually whisk in the chicken broth. Continue cooking, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the sour cream, garlic powder, onion powder, cumin, salt, and pepper. This is your creamy white sauce.
- In each tortilla, place some shredded chicken and a sprinkle of cheese. Roll up and place in the prepared baking dish, seam side down.
- Pour the white sauce over the rolled tortillas, ensuring they are evenly covered.
- Top with the remaining cheese.
- Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE, recipe, cooking, food
