Description
Creamy Chicken Enchiladas are a comforting and delicious Mexican-inspired dish perfect for bringing the family together. Featuring shredded chicken wrapped in lightly fried corn tortillas, smothered in a rich and creamy sauce made from butter, flour, milk, and Mexican crema, then topped with melted Chihuahua or Monterey Jack cheese and baked to golden perfection.
Ingredients
Scale
For the Filling
- 8 pieces Corn Tortillas
- 2 cups Cooked, Shredded Chicken Breast (rotisserie chicken recommended)
- 2 cups Shredded Chihuahua or Monterey Jack Cheese
- 1 medium White Onion, finely chopped (optional)
- 1/4 cup Fresh Cilantro or Parsley (optional garnish)
For the Creamy Sauce
- 4 tablespoons Butter
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk (can substitute plant-based milk)
- 1 cup Mexican Crema or Sour Cream
- 1 teaspoon Chicken Bouillon Powder (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Gather and prepare all ingredients, finely chopping the onion if using.
- Make the Roux: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux, ensuring it does not brown.
- Create the Creamy Sauce: Gradually whisk in the whole milk to the roux, stirring continuously to avoid lumps. Add the Mexican crema or sour cream and the optional chicken bouillon powder. Continue cooking and stirring until the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
- Prepare Tortillas: Lightly fry each corn tortilla in a skillet for about 5 seconds on each side until pliable but not crispy. This helps prevent breaking when rolling.
- Assemble Enchiladas: Place a portion of shredded chicken and some shredded cheese in the center of each tortilla. Roll tightly and place seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour the creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top to cover all rolls thoroughly.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese topping is bubbly and golden brown.
- Garnish and Serve: Remove from oven and garnish with finely chopped onions and fresh cilantro or parsley if desired. Serve hot and enjoy the creamy, comforting flavors.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Light frying tortillas makes them easier to roll and prevents cracking.
- Mexican crema can be substituted with sour cream if unavailable.
- Adjust seasoning with salt and pepper according to preference.
- For a gluten-free option, ensure the flour used in the roux is a gluten-free variety.
