About
You'll be dying to get your hands on more of these enchiladas! To-Die-For Enchiladas are filled with spicy, tender vegetables and savory chicken, in a rich, creamy, homemade sauce with notes of chicken and tangy sour cream. These deliciously wrapped-up tortillas are literally bursting with bold flavors! Everyone's going to be clamoring for a plate of To-Die-For Enchiladas!
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 jalapeño pepper, seeded and chopped, plus more, to taste, sliced, for garnish
- 5 1/2 cups chicken, cooked and cubed
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup sour cream
- 12 (8-inch) flour tortillas
- 1 1/2 cups Monterey Jack cheese, shredded
- fresh cilantro leaves, optional, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a large skillet over medium heat, heat the vegetable oil.
Step 4 -Add the onion, the green pepper, and 1 of the jalapeños to the heated vegetable oil and cook, while stirring, until tender, about 5-7 minutes.
Step 5 -Add the chicken to the onion mixture and cook, while stirring, until heated through.
Step 6 -Transfer the skillet to a wire rack.
Step 7 -In a small saucepan over medium-high heat, melt the butter.
Step 8 -Add the flour to the melted butter and stir to combine until smooth and golden, about 2 minutes.
Step 9 -Add the chicken broth, the cumin, the garlic powder, the salt, and the white pepper and cook, while stirring constantly, until the mixture comes to a boil.
Step 10 -Cook the sauce mixture until thickened and bubbly, about 1-2 minutes.
Step 11 -Transfer the sauce mixture from the stovetop to a wire rack.
Step 12 -Add the sour cream to the sauce mixture and stir to combine.
Step 13 -Add 1 cup of the sauce mixture to the chicken mixture and stir to combine.
Step 14 -On a flat surface, down the center of each of the tortillas, add about 1/2 cup of the chicken mixture.
Step 15 -Roll up the tortillas and place them seam-side down into the bottom of the prepared baking dish.
Step 16 -Evenly pour the remaining sauce mixture over top of the filled tortillas.
Step 17 -Bake, uncovered, until the sauce is bubbly and the filling is heated through, about 15-20 minutes.
Step 18 -Evenly sprinkle the enchiladas with the Monterey Jack cheese.
Step 19 -Bake until the cheese is melted, about 5-10 minutes.
Step 20 -Serve garnished with the cilantro and the extra jalapeño slices.
