🍗 Step 1: Prepare the filling
In a bowl, mix:
- Shredded chicken
- Cheese
- Onion
- Garlic powder
- Salt & pepper
Set aside.
🥣 Step 2: Make the white sauce
In a saucepan over medium heat:
- Melt butter
- Add flour and whisk for 1 minute (this removes raw taste)
- Slowly add chicken broth while whisking
Cook until thick and smooth.
Lower heat, then stir in:
- Sour cream
- Green chilies
- Salt & pepper
⚠️ Do not boil after adding sour cream — keep it creamy!
🌯 Step 3: Assemble enchiladas
- Spoon chicken mixture into each tortilla
- Roll tightly and place seam-side down in a baking dish
🍶 Step 4: Add the sauce
Pour the creamy white sauce evenly over the enchiladas.
Sprinkle generously with shredded cheese.
🔥 Step 5: Bake
Bake at 180°C (350°F) for 20–25 minutes, until:
- Cheese is melted and bubbly
- Edges are lightly golden
Optional: Broil for 2–3 minutes for a golden top 🔥
🍽️ Step 6: Serve
Serve hot and creamy 😋
Perfect with:
- Mexican rice 🍚
- Fresh salad 🥗
- Guacamole or avocado slices 🥑
💡 Pro Tips
- Use rotisserie chicken to save time
- Add cumin or paprika for extra flavor
- Mix mozzarella + Monterey Jack for extra meltiness 🧀
- Let rest 5 minutes before serving (helps it set perfectly)
😍 Why You’ll Love This Recipe
- Super creamy and comforting
- Easy to prepare with simple ingredients
- Perfect for family dinners or meal prep
