Description
These creamy Chicken Enchiladas with Sour Cream White Sauce are a delicious twist on the classic Mexican favorite. Filled with tender chicken and cheese, then topped with a rich, tangy white sauce made with sour cream and green chiles.
Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas (8-inch size)
- 2 cups shredded Monterey Jack cheese, divided
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine shredded chicken with 1 cup of the cheese. Divide evenly among tortillas, roll them up, and place seam-side down in the prepared baking dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and cook until thickened, about 3–4 minutes.
- Remove from heat and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- Pour the white sauce evenly over the enchiladas, then top with remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and slightly golden on top.
- Garnish with fresh cilantro and serve warm.
Notes
- Use rotisserie chicken for faster prep.
- For a little heat, add diced jalapeños or use spicy green chiles.
- Try substituting corn tortillas for a more traditional enchilada texture.
- Can be made ahead and refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican