Ingredients
Scale
- 12 corn or flour tortillas
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the white sauce by melting butter in a saucepan, stirring in flour to make a roux, then gradually whisk in milk and sour cream until smooth and thickened. Season with cumin, salt, and pepper.
- Warm tortillas to make rolling easier.
- Fill each tortilla with shredded chicken and a little cheese, then roll up and place seam-side down in a baking dish.
- Pour the white sauce evenly over the rolled tortillas and sprinkle remaining cheese on top.
- Bake uncovered for 20-25 minutes until bubbling and golden.
- Garnish with chopped cilantro and lime slices before serving.
Notes
- For extra flavor, add sautéed onions or jalapeños inside the tortillas.
- You can substitute shredded chicken with turkey or make it vegetarian with beans and vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Sauce Preparation
- Cuisine: Mexican-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg