Description
These Monterey Chicken Enchiladas feature tender shredded chicken mixed with spinach, crispy fried onions, and gooey Monterey Jack cheese, all rolled in soft flour tortillas. A creamy, flavorful sauce made with chicken broth, taco seasoning, and sour cream is poured over the enchiladas before baking to perfection. Topped with melty cheese and briefly broiled for a golden finish, this dish makes a comforting and delicious meal ready in just 30 minutes.
Ingredients
Scale
Enchiladas
- 8 flour tortillas (soft taco size)
- 1½ cups cooked shredded chicken
- ½ (10-oz) package frozen spinach, thawed and drained
- ½ cup French fried onions
- 2½ cups shredded Monterey Jack cheese, divided
Sauce
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 Tbsp taco seasoning
- 1 cup sour cream
- 1 (4-oz) can diced green chilies
Instructions
- Prepare Oven and Pan: Preheat your oven to 350ºF (175ºC) and spray a 9×13 inch baking pan with cooking spray to prevent sticking.
- Mix Filling and Assemble Enchiladas: In a large bowl, combine the shredded chicken, thawed and drained spinach, French fried onions, and 1½ cups of shredded Monterey Jack cheese. Spoon the mixture evenly onto each flour tortilla, roll them up tightly, and place them seam side down in the prepared baking pan.
- Make the Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth until the mixture is smooth, then continue cooking until the sauce thickens. Remove the saucepan from heat and stir in the taco seasoning, sour cream, and diced green chilies until well combined.
- Assemble and Top: Pour the creamy sauce evenly over the rolled enchiladas in the pan. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Bake and Broil: Bake the enchiladas in the preheated oven for 20 to 25 minutes until bubbly and heated through. For a perfect finish, place the dish under the broiler for a few minutes to brown and crisp the cheese topping. Keep a close eye to prevent burning.
Notes
- Make sure to thoroughly drain the spinach to avoid excess moisture in the filling.
- Use soft taco size tortillas for easy rolling and fitting in the baking dish.
- Broil at the end just until cheese is golden and bubbly to add texture and flavor.
- This recipe can be made ahead and refrigerated before baking, just add a few extra minutes to cooking time if baking cold.
- For extra spice, add diced jalapeños to the filling or sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
