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Make the Roux: Melt butter in a medium saucepan over medium heat. Add the flour and stir continuously to form a smooth paste. Cook for a minute to remove the raw flour taste.
Add Chicken Broth: Gradually add the chicken broth, stirring constantly to avoid lumps. Continue to cook until the mixture thickens and starts to bubble.
Incorporate Sour Cream and Green Chilies: Remove from heat and stir in the sour cream and diced green chilies until well combined. Adjust seasoning to taste.
Step 3: Assemble and Bake the Enchiladas
Pour Sauce Over Enchiladas: Evenly distribute the creamy sauce over the enchiladas in the baking dish, ensuring each is thoroughly covered.
Top with Remaining Cheese: Sprinkle the remaining Monterey Jack cheese over the sauce-covered enchiladas.
Bake: Place the dish in the preheated oven and bake for 20-23 minutes, or until the enchiladas are hot and the cheese is melted and bubbly.
Broil for Crispy Top: Optionally, for a golden and crispy top, broil for the last 2-3 minutes of baking. Watch closely to prevent burning.
Step 4: Serve and Enjoy!
Serve Warm: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro, diced tomatoes, or avocado slices if desired.
These creamy chicken enchiladas are sure to be a hit, offering a delightful blend of textures and flavors that make each bite enjoyable. Perfect for any occasion, they’re a guaranteed way to satisfy your craving for a hearty, comforting meal.
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