You’ll be dying to get your hands on more of these enchiladas! To-Die-For Enchiladas are filled with spicy, tender vegetables and savory chicken, in a rich, creamy, homemade sauce with notes of chicken and tangy sour cream. These deliciously wrapped-up tortillas are literally bursting with bold flavors! Everyone’s going to be clamoring for a plate of To-Die-For Enchiladas!


  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 jalapeño pepper, seeded and chopped, plus more, to taste, sliced, for garnish
  • 5 1/2 cups chicken, cooked and cubed
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup sour cream
  • 12 (8-inch) flour tortillas
  • 1 1/2 cups Monterey Jack cheese, shredded
  • fresh cilantro leaves, optional, to taste, for garnish


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking dish.

Step 3 –In a large skillet over medium heat, heat the vegetable oil.

Step 4 –Add the onion, the green pepper, and 1 of the jalapeños to the heated vegetable oil and cook, while stirring, until tender, about 5-7 minutes.

Step 5 –Add the chicken to the onion mixture and cook, while stirring, until heated through.

Step 6 –Transfer the skillet to a wire rack.

Step 7 –In a small saucepan over medium-high heat, melt the butter.

Step 8 –Add the flour to the melted butter and stir to combine until smooth and golden, about 2 minutes.

Step 9 –Add the chicken broth, the cumin, the garlic powder, the salt, and the white pepper and cook, while stirring constantly, until the mixture comes to a boil.

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Step 10 –Cook the sauce mixture until thickened and bubbly, about 1-2 minutes.

Step 11 –Transfer the sauce mixture from the stovetop to a wire rack.

Step 12 –Add the sour cream to the sauce mixture and stir to combine.

Step 13 –Add 1 cup of the sauce mixture to the chicken mixture and stir to combine.

Step 14 –On a flat surface, down the center of each of the tortillas, add about 1/2 cup of the chicken mixture.

Step 15 –Roll up the tortillas and place them seam-side down into the bottom of the prepared baking dish.

Step 16 –Evenly pour the remaining sauce mixture over top of the filled tortillas.

Step 17 –Bake, uncovered, until the sauce is bubbly and the filling is heated through, about 15-20 minutes.

Step 18 –Evenly sprinkle the enchiladas with the Monterey Jack cheese.

Step 19 –Bake until the cheese is melted, about 5-10 minutes.

Step 20 –Serve garnished with the cilantro and the extra jalapeño slices.