Cheesy Chicken Enchiladas

April 28, 2016
0 Ratings
Photo by Holly
  • Serves 4-6
Author Notes

Easy Cheesy Chicken Enchiladas with sour cream sauce, jalapeños, onions, garlic, cumin, Monterey Jack, & cheddar. Your new favorite enchilada recipe! —Holly

What You'll Need
  • For The Enchiladas:
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon pickled jalapeno pepper slices, chopped
  • 3 tablespoons all-purpose flour
  • 8 ounces sour cream
  • 2 cups chicken broth
  • 3 1/2 cups grilled thinly sliced chicken
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded yellow cheddar cheese
  • For The Garnish:
  • Fresh cilantro, chopped
  • Tomatoes, finely chopped
  • Green onions, thinly sliced
  • pickled or fresh jalapenos, finely chopped (optional)
  1. Melt butter in a large saucepan over medium heat. Add onion & garlic and cook for 4-5 minutes until the onion is tender, then add coriander, salt, & pepper.
  2. In a separate bowl, stir the flour into the sour cream and then add to the onion mixture in the pan. Add in the pickled jalapenos, then cook another 3 minutes over medium heat.
  3. Stir in the broth and cook on high, whisking periodically until thickened and bubbly, about 3-5 minutes.
  4. Remove from the heat and add 1 cup of Monterey Jack cheese.
  5. Stir 1 cup of sauce into the chicken.
  6. Place about ⅓ of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
  7. Once all enchiladas are in the dish, top them with the remaining sauce.
  8. Bake covered, in a 350 degree oven for about 35 minutes or until heated through.
  9. Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
  10. Let stand for 10 minutes before serving.

See what other Food52ers are saying.

0 Reviews