Description
A decadent twist on traditional enchiladas featuring shredded chicken wrapped in corn tortillas and smothered in a rich garlic cream sauce and melted Monterey Jack cheese.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 10–12 corn tortillas
- 4 tablespoons butter
- 3 cloves garlic, minced
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Melt butter in a large skillet over medium heat; add minced garlic and sauté for 1 minute until fragrant.
- Stir in softened cream cheese and sour cream, whisking until smooth. Gradually whisk in chicken broth until the sauce is creamy and pourable.
- Stir in cumin, salt, and pepper. Remove the sauce from heat.
- Warm corn tortillas in the microwave for 30 seconds to make them pliable.
- Fill each tortilla with a portion of shredded chicken and a sprinkle of Monterey Jack cheese, then roll tightly.
- Spread a thin layer of the cream sauce on the bottom of the baking dish.
- Place the rolled enchiladas seam-side down in the dish.
- Pour the remaining cream sauce over the top of the enchiladas and cover with the remaining cheese.
- Bake for 20-25 minutes until the cheese is bubbly and slightly golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American