Creamy Chicken and Broccoli Enchiladas
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Ingredients
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.
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!
