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Cheesy Garlic Enchiladas: My Go-To Comfort Food Recipe

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Ingredients
  

For the Filling:

  • 2 pounds of chicken breast cooked and shredded
  • 8 cloves of garlic yes, really!
  • 3 cups of mixed cheese I use cheddar and Monterey Jack
  • 1 large onion finely chopped
  • 2 tablespoons of butter
  • Salt and pepper to taste

For the Sauce:

  • 4 tablespoons of butter
  • 6 cloves of garlic minced
  • 4 tablespoons of flour
  • 2 cups of chicken broth
  • 1 cup of sour cream
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste

The Rest:

  • 12 large flour tortillas
  • 2 cups of cheese for topping
  • Fresh cilantro for garnish unless you're one of those people who think it tastes like soap – I get it!

Instructions
 

The Filling

  • Remember that time I tried to stuff the tortillas while they were cold and they all cracked? Yeah, don't do that. Here's the right way:
  • Melt the butter in a large pan and cook the onions until they're soft and slightly golden.
  • Add the garlic and cook for another minute. Your kitchen will smell amazing at this point.
  • Mix in the shredded chicken and cheese. Season with salt and pepper.

The Garlic Sauce

  • This sauce is what makes these enchiladas special. It's like a Mexican-inspired garlic Alfredo sauce, and it's absolutely worth the extra effort:
  • Melt the butter in a saucepan over medium heat.
  • Add the minced garlic and cook until fragrant (about 1 minute).
  • Sprinkle in the flour and whisk for 2-3 minutes.
  • Slowly add the chicken broth while whisking to avoid lumps.
  • Once it thickens, stir in the sour cream and oregano.
  • Season with salt and pepper to taste.

Assembly Time

  • Here's where the magic happens:
  • Preheat your oven to 375°F (190°C).
  • Warm the tortillas slightly so they're pliable.
  • Dip each tortilla in the sauce before filling.
  • Add a generous portion of the chicken mixture.
  • Roll them up and place them seam-side down in a baking dish.
  • Pour the remaining sauce over the top.
  • Sprinkle with extra cheese (because why not?).

The Final Touch

  • Bake for 25-30 minutes until the cheese is bubbly and slightly golden. Let them rest for 5-10 minutes before serving (I know it's hard, but trust me on this one).