Description
These Homemade Easy Chicken Enchiladas with Cheesy Sauce are a comforting and flavorful Mexican dish perfect for a weeknight dinner. Tender shredded chicken wrapped in flour tortillas, smothered in a creamy, cheesy sauce, and baked until bubbly and golden.
Ingredients
Scale
For the 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
For the 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
- 1 cup shredded Monterey Jack cheese
Other Ingredients:
- 8 medium flour tortillas
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
- Prepare the Chicken Filling: Preheat the oven to 375°F (190°C). In a skillet, sauté onion in olive oil until soft. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir in diced tomatoes and chicken. Cook until warmed.
- Make the Cheesy Sauce: In a saucepan, melt butter, add flour, then slowly whisk in chicken broth until thickened. Stir in sour cream and 1 cup of cheddar until smooth.
- Assemble the Enchiladas: Spread some cheese sauce in a baking dish. Fill tortillas with chicken mixture, roll, and place seam-side down. Pour remaining sauce over enchiladas, top with Monterey Jack and cheddar.
- Bake: Bake uncovered for 20–25 minutes until bubbly and golden. Garnish with cilantro before serving.
Notes
- You can use rotisserie chicken for convenience.
- For extra heat, add diced jalapeño to the onion mixture.
- For a gluten-free option, use corn tortillas.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 570
- Sugar: 4g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 115mg
