Ingredients
Scale
- 1 pound cooked shredded chicken
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro and sliced jalapenos for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened. Remove from heat and stir in sour cream, cumin, chili powder, salt, and pepper.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Place shredded chicken in tortillas, roll up, and place seam-side down in the dish.
- Pour remaining sauce over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro and sliced jalapenos. Serve hot.
Notes
- You can add black beans or corn to the filling for extra flavor.
- Use a mix of cheeses for a richer taste.
- For a spicier version, add hot sauce or diced green chilis.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg