Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Chicken
In a large skillet over medium heat, cook the shredded chicken until heated through.
Mix the Filling
In a large bowl, combine the cooked chicken, half of the cheddar cheese, and a portion of the sour cream. Mix well to ensure the ingredients are evenly distributed.
Fill the Tortillas
Take a tortilla and place a generous amount of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this process until all tortillas are filled and placed in the dish.
Prepare the White Sauce
In a saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for about a minute. Gradually add the chicken broth and continue to stir until the mixture thickens. Remove from heat and stir in the remaining sour cream.
Assemble the Dish
Pour the white sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining cheddar cheese on top.
Bake the Enchiladas
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Serve and Enjoy
Once baked, remove from the oven and let cool for a few minutes before serving. Garnish with additional sour cream or chopped cilantro if desired.
Notes
Chicken Options
You can use rotisserie chicken or any leftover cooked chicken for convenience.
Tortilla Choice
Corn or flour tortillas can be used, depending on your preference.
Extra Flavor
Adding diced jalapeños or chopped onions to the filling can enhance the flavor profile.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
These enchiladas freeze well; wrap tightly and store in the freezer for up to 2 months.
