Creamy Chicken and Broccoli Enchiladas

These enchiladas are a delightful blend of creamy and savory flavors with a mild kick of spice, making them the perfect comfort food for any day of the week!

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup broccoli florets, blanched
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 1 cup shredded Monterey jack cheese
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 10 corn tortillas
• 1 tablespoon vegetable oil

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, sauté onions and garlic in 2 tablespoons of butter until tender, about 2-3 minutes.
3. Add flour to the skillet and stir until well mixed in with the onions and garlic. Continue cooking and stirring for another 1-2 minutes.
4. Gradually whisk in chicken broth, stirring constantly until no lumps remain in the mixture. Bring the sauce to a simmer and continue cooking until thick and creamy.
5. Stir in sour cream, 1/2 cup of shredded cheese, and chili powder until well combined; season with salt and pepper to taste.
6. Add shredded chicken and blanched broccoli into the sauce and mix well.
7. Heat up tortillas on a skillet and add about 2 tablespoons of the chicken and broccoli mixture in the center of each tortilla.
8. Roll the tortillas and place them seam side down in a 9x13 inch baking dish.
9. Brush the top of each tortilla with vegetable oil and sprinkle with remaining 1/2 cup of shredded Monterey jack cheese.
10. Bake in the oven for about 20-25 minutes, or until the cheese is melted and bubbly on top.
11. Remove from the oven and allow the enchiladas to cool for a few minutes before serving.

Enjoy your delicious and creamy Mexican-style chicken and broccoli enchiladas!