Ingredients
- 2½–3 cups shredded cooked chicken (about 1 lb)
- 8 8-inch flour tortillas or soft corn tortillas
- 2 cups shredded Monterey Jack (or pepper jack), divided
- ½ cup shredded cheddar (optional, for color)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth, warm
- 1 cup sour cream or plain Greek yogurt
- 1 4-oz can diced green chiles, mild or hot
- 2 oz cream cheese, softened (optional, ultra-creamy)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½–¾ tsp kosher salt, to taste
- ¼ tsp black pepper
- 1–2 tsp fresh lime juice, to taste
- Chopped cilantro, sliced jalapeño, lime wedges (optional garnish)
Equipment
- 9×13-inch baking dish
- saucepan
- mixing bowl
- whisk
- oven
Method
- Heat oven to 375°F. Grease a 9×13-inch baking dish.
- Make sauce: Melt butter in a saucepan over medium heat. Whisk in flour 1 minute. Slowly add warm broth, whisking smooth; simmer 2–3 minutes until lightly thick. Remove from heat; whisk in sour cream (and cream cheese if using), green chiles, garlic powder, onion powder, cumin, salt, pepper, and lime juice.
- Filling: In a bowl, combine chicken with ¾ cup sauce and 1 cup Monterey Jack.
- Assemble: Warm tortillas until pliable. Divide filling among tortillas; roll and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas; top with remaining Monterey Jack and cheddar. Bake 18–22 minutes until bubbling; broil 1–2 minutes to lightly brown. Rest 5 minutes and serve with garnishes.
Nutrition
Calories: 460kcalCarbohydrates: 34gProtein: 28gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 940mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 550IUVitamin C: 4mgCalcium: 250mgIron: 3mg
Notes
Low Calorie version: Use nonfat Greek yogurt for sour cream, skip cream cheese, reduce cheese to 1 cup, and use corn tortillas.
For Two: Halve the recipe; bake in an 8×8 pan 15–18 minutes.
Gluten-free: Use GF tortillas and a 1:1 GF flour blend for the roux or thicken sauce with 1–2 tsp cornstarch slurry added to simmering broth.
Add-ins: 1 cup sautéed onions/spinach/corn in the filling.
Burrito option: Fill 4 large (10-inch) tortillas like burritos, place in dish, smother with sauce and cheese; bake as directed.
Food safety: Ensure the center of the dish reaches 165°F.
For Two: Halve the recipe; bake in an 8×8 pan 15–18 minutes.
Gluten-free: Use GF tortillas and a 1:1 GF flour blend for the roux or thicken sauce with 1–2 tsp cornstarch slurry added to simmering broth.
Add-ins: 1 cup sautéed onions/spinach/corn in the filling.
Burrito option: Fill 4 large (10-inch) tortillas like burritos, place in dish, smother with sauce and cheese; bake as directed.
Food safety: Ensure the center of the dish reaches 165°F.
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