Servings: 4 people
Ingredients
- 1 lb chicken cooked & shredded
- 1/2 tsp each salt and pepper
- 1 tsp each cumin, garlic powder, and dried cilantro
- 2 tsp chili powder
- 2 cups Chihuahua Cheese
- Fajita size flour tortillas I used 11
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz green chiles
- Cilantro for topping
Instructions
- In a large bowl, combine 1 lb of cooked and shredded chicken and 1 cup of shredded Chihuahua cheese. Season with salt, pepper, cumin, garlic powder, dried cilantro, and chili powder. Stir together well to make sure the seasoning gets well incorporated with the chicken.
- Place a spoonful of the chicken mixture into a fajita size flour tortilla and roll it up tight. Place enchiladas in a greased 9X13 baking dish. I used 11 fajita size flour tortillas. Once all tortillas are in the baking dish, it’s time to make the sauce.
- Over medium heat, melt 3 tbsp of butter in a large skillet. Add 3 tbsp of flour and let cook for about 1 minute stirring constantly. Add 2 cups of chicken broth and stir until the mixture thickens.
- Remove the pan from the heat and add about 1 cup of sour cream and 1 small can of green Chiles (not drained). Stir well. Pour the white sauce over the enchiladas and top the enchiladas with about 1 more cup of shredded cheese.
- Bake in the oven uncovered at 375 degrees for 20-25 minutes. You can also broil the enchiladas at the end for just a minute or two. Top with fresh cilantro and serve! Enjoy!
Notes
I used shredded Chihuahua cheese, but you could use Monterey Jack or Pepper Jack cheese instead.
You could use a taco seasoning packet instead of the seasoning blend I used.
I used 11 fajita size flour tortillas and they fit perfectly in a 9X13 baking dish.
Using rotisserie chicken would make this recipe even easier!
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