Loading...
Tender shredded chicken and cheese rolled in soft tortillas, smothered in a rich, tangy sour cream sauce and baked until bubbly. A comforting Tex-Mex classic that's a guaranteed family favorite.
For 4 servings
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a roux. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat and let it cool for a minute. Stir in the sour cream, diced green chiles, ground cumin, salt, and pepper until the sauce is smooth and creamy. Do not return to high heat, as this can cause the sour cream to curdle.
In a large bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Pour 1 cup of the prepared sour cream sauce into the bowl and mix until the filling is well combined.
Spread about 1/2 cup of the remaining sauce evenly over the bottom of the prepared baking dish. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. Spoon the chicken filling evenly into the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
Pour the rest of the sour cream sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining 1 cup of shredded cheese on top.
Perfectly soft and pliable, these warm corn tortillas are the essential foundation for any great taco. This simple method prevents cracking and brings out their delicious corn flavor in just a few minutes.
Crisp, tangy, and incredibly refreshing, this simple slaw is the perfect counterpoint to rich, smoky Tex-Mex dishes. Ready in minutes, it's a vibrant mix of crunchy cabbage, sweet carrots, zesty lime, and fresh cilantro.
A quick and healthy way to enjoy flaky cod fillets. Coated in a vibrant Tex-Mex spice blend and air-fried to perfection, this fish is juicy on the inside and delightfully crisp on the outside. Ready in under 15 minutes!
A crisp and tangy cabbage slaw made with just a few simple ingredients. This light, vinegar-based topping adds a refreshing crunch to tacos, pulled pork sandwiches, and grilled meats.
Tender shredded chicken and cheese rolled in soft tortillas, smothered in a rich, tangy sour cream sauce and baked until bubbly. A comforting Tex-Mex classic that's a guaranteed family favorite.
This tex_mex recipe takes 60 minutes to prepare and yields 4 servings. At 795.55 calories per serving with 56.69g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving to allow them to set. Garnish with fresh chopped cilantro and serve hot.
Add 1-2 minced jalapeños along with the onion, or use a can of hot green chiles instead of mild. You can also substitute the Monterey Jack with Pepper Jack cheese for an extra kick.
Mix 1/2 cup of black beans, corn, or sautéed spinach into the chicken filling for added fiber and nutrients.
This recipe works well with shredded cooked pork (carnitas) or even shredded turkey for a post-Thanksgiving meal.
For a more traditional texture, use corn tortillas. Lightly fry them in a bit of oil for about 15-20 seconds per side to make them pliable before rolling.
The chicken in this dish provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body health.
Thanks to the generous amounts of Monterey Jack cheese and sour cream, these enchiladas are a good source of calcium, a mineral vital for strong bones and teeth.
Chicken is a natural source of B vitamins, particularly niacin (B3) and pyridoxine (B6), which help convert food into energy and support brain health.
A typical serving of two enchiladas contains approximately 600-750 calories, depending on the specific ingredients used, such as the fat content of the sour cream and cheese.
While delicious, this is a rich and comforting dish high in calories and saturated fat. It's best enjoyed in moderation. It does provide a good amount of protein from the chicken and calcium from the dairy. You can make it slightly healthier by using low-fat sour cream and cheese and adding vegetables to the filling.
Yes, you can assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time when cooking from cold.
Curdling usually happens when sour cream is heated too quickly or boiled. To prevent this, always remove the sauce from the heat before stirring in the sour cream, and make sure the sour cream is at room temperature.
Absolutely. Assemble them but do not bake. Cover the dish tightly with a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the bake time.
They pair wonderfully with classic Tex-Mex sides like Spanish rice, refried beans, a simple green salad with a lime vinaigrette, or grilled corn (elote).