Cheesy Enchiladas with Creamy Sauce Recipe Idea

 

Cheesy Enchiladas with Creamy Sauce

Ingredients 🛒

For the Enchiladas

8 flour tortillas

2 cups cooked chicken, shredded

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (4 oz) green chilies, diced

1/4 cup chopped onions (optional)

For the Creamy Sauce

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 can (10 oz) green enchilada sauce

1 cup shredded cheddar cheese

Salt and pepper, to taste

Directions 👩‍🍳

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Prepare the Filling: In a bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, diced green chilies, and onions if using.

Fill the Tortillas: Spoon 2-3 tablespoons of filling into each tortilla, roll tightly, and place seam-side down in the baking dish.

Make the Creamy Sauce:

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until smooth and bubbly.

Gradually whisk in the chicken broth, and cook, stirring frequently, until the sauce thickens (about 3-5 minutes).

Remove from heat, then add the sour cream, enchilada sauce, and shredded cheese. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Assemble and Bake: Pour the creamy sauce over the enchiladas, making sure they’re evenly covered. Sprinkle extra cheese on top if desired.

Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until bubbly and slightly golden on top.

Serve: Garnish with fresh chopped tomatoes, cilantro, or green onions. Serve with your favorite toppings like guacamole, salsa, or sour cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4-6

Calories: ~450 kcal per serving