Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 large flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Fresh cilantro for garnish
- Optional: sliced jalapenos for spice
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter and whisk in flour to make a roux. Cook until lightly browned.
- Gradually add milk, stirring constantly, until sauce thickens. Stir in sour cream, garlic powder, onion powder, and cumin. Season with salt and pepper.
- Warm tortillas slightly to make rolling easier.
- Spread a thin layer of sauce at the bottom of a baking dish.
- Place a scoop of shredded chicken in each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas, sprinkle with cheese, and garnish with cilantro.
- Bake uncovered for 20-25 minutes until bubbly and cheese is golden.
- Serve hot with additional sour cream and lime wedges.
Notes
- For a gluten-free version, use gluten-free tortillas.
- Can be prepared ahead and refrigerated before baking.
- Great with a side of Mexican rice or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Stove-top
- Cuisine: Mexican
- Diet: Comfort-food, Kid-friendly
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg