⭐ Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
2. Make the Filling
In a bowl, combine:
- Shredded chicken
- Monterey Jack
- Cheddar (optional)
- Sour cream
- Onion
- Cilantro
- Salt & pepper
Mix well.
3. Fill the Enchiladas
- Warm tortillas slightly so they don’t crack.
- Add 2–3 tbsp of the filling to each tortilla.
- Roll tightly and place seam-side down in the baking dish.
4. Make the White Sauce
- Melt butter in a saucepan.
- Stir in flour and cook 1 minute to form a roux.
- Slowly whisk in chicken broth until smooth and thickened.
- Turn off heat and whisk in:
- Sour cream
- Monterey Jack
- Green chiles
- Salt, pepper, cumin
Stir until creamy and fully melted.
5. Assemble & Bake
- Pour the white sauce evenly over the rolled enchiladas.
- Top with extra cheese if you like.
- Bake 20–25 minutes, then broil 2–3 minutes until lightly golden.
🤍 Serving Suggestions
- Sprinkle fresh cilantro on top
- Serve with Mexican rice or lime rice
- Add sliced avocado
- Top with jalapeño slices for heat
- Drizzle with lime crema
💡 Ashley’s Tips
- Add a splash of green enchilada sauce to the filling for extra flavor.
- For ultra-creamy enchiladas, use half sour cream and half cream cheese in the sauce.
- Add a handful of spinach or corn for a fun twist.
If you’d like, I can also make:
🌯 A Facebook-friendly version
📌 A Pinterest recipe card
🎥 A short video script
Just tell me!
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