Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 8 soft flour tortillas (10-inch)
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 cup chopped green onions
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- Prepare the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, cooking for 1-2 minutes.
- Gradually pour in the chicken broth while whisking to prevent lumps. Let it simmer for 2-3 minutes until thickened.
- Remove from heat and stir in the sour cream, garlic powder, and a pinch of salt. Set aside.
- Prepare the Filling:
- In a large mixing bowl, combine the shredded chicken, ranch dressing, green onions, garlic powder, and a pinch of salt and pepper. Mix until the chicken is evenly coated.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
- Spoon the chicken filling into the center of each tortilla, fold the sides, and roll tightly. Place the rolled tortillas seam-side down in the prepared dish.
- Top with Sauce and Cheese:
- Pour the white sauce evenly over the enchiladas, ensuring they are fully covered.
- Sprinkle the shredded Monterey Jack and Parmesan cheeses on top.
- Bake:
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas rest for 5 minutes before serving.
Notes
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: ~400 kcal per serving
Servings: 4
