Author Notes
Easy Cheesy Chicken Enchiladas with sour cream sauce, jalapeños, onions, garlic, cumin, Monterey Jack, & cheddar. Your new favorite enchilada recipe! —Holly
Ingredients
- 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)
Directions
-
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.
-
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.
-
Stir in the broth and cook on high, whisking periodically until thickened and bubbly, about 3-5 minutes.
-
Remove from the heat and add 1 cup of Monterey Jack cheese.
-
Stir 1 cup of sauce into the chicken.
-
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.
-
Once all enchiladas are in the dish, top them with the remaining sauce.
-
Bake covered, in a 350 degree oven for about 35 minutes or until heated through.
-
Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
-
Let stand for 10 minutes before serving.
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