Ingredients
Scale
- 8 large flour tortillas
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened. Stir in garlic powder, cumin, chili powder, salt, and pepper.
- Remove sauce from heat and stir in sour cream until smooth.
- Warm tortillas slightly to make them pliable. Spoon shredded chicken into each tortilla, roll up, and place seam-side down in a greased baking dish.
- Pour the white sauce evenly over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden on top.
- Garnish with chopped cilantro and sliced jalapenos before serving.
Notes
- You can substitute the chicken with cooked beef or vegetarian protein options.
- For a spicier version, add hot sauce or chopped jalapenos into the filling or sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg