Description
Tender shredded chicken and melty Monterey Jack are rolled in soft flour tortillas, then bathed in a rich, velvety white sauce made with butter, flour, chicken broth, sour cream, and green chiles. Baked until bubbly and golden, these enchiladas are comforting, crowd-pleasing, and perfect for an easy weeknight meal or casual gathering.
Ingredients
2 cups shredded, cooked chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese, divided
Salt, pepper, and Adobo seasoning, to taste
10 taco-size flour tortillas
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
4 oz can diced green chiles (undrained)
Nonstick cooking spray
Instructions
1️⃣ Preheat the oven to 350 °F. Spray a 9×13″ baking dish lightly with cooking spray.
2️⃣ In a medium bowl, combine the shredded chicken with ½ cup of the Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste.
3️⃣ Divide the chicken mixture evenly among the 10 tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
4️⃣ In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture bubbles and thickens slightly (but does not brown).
5️⃣ Gradually whisk in the chicken broth until smooth. Remove the pan from the heat and stir in the sour cream and diced green chiles, taking care not to let the sauce boil.
6️⃣ Pour the white sauce evenly over the rolled enchiladas, making sure each tortilla is coated.
7️⃣ Sprinkle the remaining ½ cup Monterey Jack cheese over the top.
8️⃣ Bake for 20–25 minutes, until the sauce is bubbly and the cheese is melted. For a lightly browned top, switch the oven to high broil for 1–2 minutes—watch closely to prevent burning.
Notes
Make-ahead: Assemble the enchiladas in the baking dish, cover, and refrigerate up to 24 hours before baking. You may need to add an extra 5 minutes of bake time if cooking from cold.
Flavor tweaks: Stir in chopped cilantro or sliced jalapeños to the chicken filling for a fresh, spicy kick. Swap half the sour cream for Mexican crema for an even silkier sauce.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350 °F oven until warmed through, about 10–15 minutes.
Serving suggestion: Garnish with chopped green onions, cilantro, or a drizzle of hot sauce, and serve alongside a simple salad or Spanish rice.