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For Assembly:
- 8-10 flour tortillas (6-inch size, soft)
- Fresh cilantro (for garnish, optional)
- 1 lime (cut into wedges, optional)
Instructions:
1. Prepare the Chicken Filling:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Add the diced green chilies and mix well. Cook for 2-3 minutes to combine the flavors.
- Remove from heat and stir in the shredded Monterey Jack cheese and cilantro (if using). Set aside.
2. Make the White Sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly.
- Gradually add the chicken broth, whisking to avoid lumps, and bring the mixture to a simmer. Cook for about 3-5 minutes until it starts to thicken.
- Reduce the heat to low and stir in the sour cream and cream cheese. Whisk until the cream cheese melts and the sauce is smooth.
- Stir in the shredded cheese, garlic powder (if using), salt, and pepper. Cook for an additional 2-3 minutes until the sauce is thickened and cheesy. Remove from heat.
3. Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Lightly warm the tortillas in the microwave for 20-30 seconds to make them more pliable.
- Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
- Once all the enchiladas are rolled up and in the dish, pour the white sauce evenly over the top, covering all of the tortillas.
- Sprinkle with extra shredded cheese (about 1 cup) over the top of the sauce.
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