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5 from 2 votes

The Chicken Enchiladas You Should Be Eating Right Now

Servings 10
Author Buy This Cook That


  • 3 boneless skinless chicken breasts, grilled and chopped (about 4 cups)
  • 2 cups milk
  • 1 cup sour cream
  • 1 cup salsa verde
  • 4 TB butter
  • 3 TB AP flour
  • 1 1/2 cups shredded Monterrey Jack cheese divided
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 1 - 2 canned chipotle peppers in sauce chopped fine
  • 1 tsp minced garlic
  • 8 - 10 warm flour tortillas
  • Salt & Pepper to taste


  • Preheat oven to 350 degrees. Spray an 8x12 or 9x13 baking dish with non-stick spray and set aside.
  • Melt butter over medium-low heat. Whisk in flour, garlic, and chopped chipotle peppers. Cook and stir for 2 - 3 minutes, stirring constantly. Gradually whisk in the milk a little at a time.
  • Increase heat to medium high, bring the mixture to a very low boil, stirring constantly. Remove from heat. Stir in the salsa verde and 1/2 cup of Monterrey Jack and 1/2 cup of the sharp cheddar. (Taste and season lightly with salt and pepper if needed. Keep in mind the cheddar is very salty.)
  • Let the cheese sauce mixture cool. Stir in the sour cream until smooth and creamy.
  • Spoon 1/2 cup of the cheese sauce into the bottom of the prepared baking dish. Reserve another 1 1/2 cups for later. Stir the cooked and chopped chicken into the remaining cheese sauce in the skillet.
  • Spoon a generous amount of cheesy chicken into each warmed tortilla. Carefully fold and place seam side down into the baking dish. Repeat until the pan is full.
  • Pour the reserved cheese sauce on top. Sprinkle generously with the remaining cheese.
  • Bake uncovered for 30 minutes. Broil for 2 - 3 minutes until the cheese is golden and bubbly.
  • Let stand 15 minutes before serving.