Enchiladas De Pollo Y Queso

These chicken enchiladas skip the canned sauce entirely and build a creamy, from-scratch white sauce that’s worth every extra minute. A butter-and-flour roux gets seasoned with chili powder, ground cumin, and coriander, then loosened with chicken broth and finished with sour cream and Monterey Jack.

Dipping each corn tortilla in the hot sauce before filling serves two purposes: it softens the tortilla so it rolls without cracking, and it pre-seasons every layer. Don’t skip this step or you’ll be fighting brittle tortillas and dry edges.

Green chiles in the chicken filling add a mild, smoky heat that complements the creamy sauce without overpowering it. Use canned Hatch chiles when you can find them for the best flavor.

The sauce thickens as it bakes, so don’t worry if it looks a little loose when you pour it over the rolled tortillas.

Pro Tips

• Use leftover rotisserie chicken for the fastest prep; shred rather than chop for better texture
• Arrange enchiladas seam-side down in the pan so they stay closed during baking
• Let the casserole rest for 5 minutes after baking so the sauce sets and doesn’t run everywhere when you serve

Variations

• Swap Monterey Jack for pepper jack for extra heat
• Use flour tortillas instead of corn for a softer, less rustic enchilada
• Add a layer of black beans to the filling for a heartier, protein-packed version