Ingredients
Scale
- 10 small flour tortillas
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups sour cream
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté diced onion and minced garlic until translucent.
- Stir in flour, cumin, chili powder, salt, and pepper until combined.
- Gradually add sour cream and milk, whisking until smooth to make the white sauce.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Warm tortillas and fill each with shredded chicken and cheese; roll up and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and top with extra cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro and sliced jalapenos before serving.
Notes
- You can substitute cooked turkey or beef for chicken.
- Adjust spice levels by adding hot sauce or more chili powder.
- Serve with a side of rice or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Comfort food
Nutrition
- Serving Size: 1 enchilada
- Calories: 410 Kcal
- Sugar: 4g
- Sodium: 790mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg