Enchiladas cremosas de pollo con salsa blanca de crema agria: un plato reconfortante perfecto para cocineros principiantes

Ingredientes

• 8–10 small flour tortillas
• 3 cups cooked chicken, shredded or chopped
• 3 cups Monterey Jack cheese, shredded (divided into two 1.5 cups)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies (mild)
• 2–3 tablespoons green onions, sliced

Preparación

1. 1

   Preheat the Oven: Preheat your oven to 350°F (177°C). This ensures the oven is ready to evenly bake your enchiladas and melts the cheese perfectly. Once preheated, spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside to prepare for the enchiladas.

2. 2

   id=”instruction-step-2″>2. Prepare the Filling: In a small mixing bowl, combine 3 cups of shredded chicken with 1 cup of shredded Monterey Jack cheese. This flavorful mixture will be the core filling for your enchiladas. Set it aside until you’re ready to assemble.

3. 3

   d=”instruction-step-3″>3. Assemble the Enchiladas: Now it’s time to fill each flour tortilla with the chicken and cheese mixture. Place a few spoonfuls of the chicken-cheese mixture in the center of each tortilla, then carefully roll them up, seam-side down. Place each rolled tortilla snugly in the prepared baking dish. Repeat this until you’ve used up all the tortillas and filling.

4. 4

   nstruction-step-4″>4. Make the Sauce: In a medium-sized skillet, melt 3 tablespoons of butter over medium heat. Once melted, sprinkle 3 tablespoons of all-purpose flour over the butter and whisk to combine. Cook for about 1 minute, ensuring the raw flour taste cooks off. Next, remove the skillet from the heat. Slowly whisk in 2 cups of chicken broth, making sure to stir constantly to prevent lumps. Return the skillet to heat and cook until the sauce becomes thick and bubbly—this should take about 3-5 minutes. Let the sauce cool slightly to avoid curdling, then stir in 1 cup of sour cream and 1 (4 oz) can of diced green chilies. Stir until smooth and creamy.

5. 5

   truction-step-5″>5. Pour the Sauce Over the Enchiladas: Once your sauce is ready, pour it evenly over the rolled enchiladas in the baking dish. Be generous—this creamy sauce is what makes the dish irresistible!

6. 6

   uction-step-6″>6. Sprinkle with Cheese: Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top of the enchiladas. This will create that delicious, gooey cheese topping as it bakes.

7. 7

   uction-step-7″>7. Bake the Enchiladas: Place the dish into the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the sauce is bubbling, and the cheese has melted beautifully. For an added touch, you can switch on the broiler for 1-2 minutes to lightly brown the cheese on top.

8. 8

   on-step-8″>8. Garnish and Serve: Once the enchiladas are baked to perfection, remove them from the oven. Sprinkle with sliced green onions for a fresh, vibrant garnish. Serve warm and enjoy!