Description
A comforting baked dish featuring tender chicken wrapped in soft tortillas and smothered in a rich, creamy white sauce.
Ingredients
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Cooked chicken breast, shredded – 2 cups (450 g)
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Flour tortillas – 8 (8-inch)
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Shredded mozzarella cheese – 1 ½ cups (170 g)
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Shredded Monterey Jack cheese – 1 cup (115 g)
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Onion, finely chopped – 1 small (70 g)
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Garlic, minced – 2 cloves
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Olive oil – 1 tablespoon (15 ml)
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Ground cumin – 1 teaspoon (2.5 g)
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Garlic powder – ½ teaspoon (1.5 g)
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Salt – ¾ teaspoon (4.5 g)
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Black pepper – ½ teaspoon (1 g)
Instructions
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Preheat oven to 180°C (350°F) and lightly grease a baking dish.
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Sauté onion in olive oil until soft, add garlic, then stir in chicken and seasonings.
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Melt butter in a saucepan, whisk in flour, then slowly add chicken broth until thickened.
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Stir in cream, sour cream, and remaining seasonings to make the white sauce.
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Fill tortillas with chicken and cheese, roll, and place in the dish.
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Pour sauce over enchiladas, top with remaining cheese, and bake for 25–30 minutes.
Notes
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Can be assembled a day ahead and baked when needed.
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Adjust seasoning to taste before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes