Ingredients
Scale
- 8 soft flour tortillas
- 2 cups cooked shredded chicken (rotisserie recommended)
- 4 oz cream cheese (softened)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 cups white sauce (béchamel)
- 1 can (4 oz) diced green chiles (drained)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet over medium heat, melt butter and sauté onions until translucent; add garlic and cook until fragrant.
- In a bowl, combine shredded chicken, cream cheese, green chiles, sautéed onion mixture, and half of the shredded cheese; mix well.
- To make the white sauce, melt butter in a saucepan over medium heat, whisk in flour until smooth, then gradually add milk while whisking until thickened; season with salt and pepper.
- Spread some white sauce on the bottom of the baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the dish.
- Pour remaining white sauce over enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg