Description
Tender shredded chicken wrapped in soft tortillas, baked in a rich creamy cheese sauce and topped with fresh tomatoes.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 6 flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 cup diced tomatoes
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- In a saucepan, melt butter, whisk in flour, and cook for 1 minute to make a roux.
- Slowly whisk in chicken broth and cream; cook until thickened, then add garlic powder and cheese until melted.
- Fill each tortilla with shredded chicken and a spoonful of cheese sauce; roll tightly and place seam-side down in the dish.
- Pour remaining sauce over the top and sprinkle with more cheese.
- Bake for 25–30 minutes until bubbly and golden.
- Garnish with diced tomatoes and chopped cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg