Chicken Enchiladas with Sour Cream White Sauce
These creamy and cheesy chicken enchiladas are the ultimate comfort food. Shredded chicken is wrapped in soft tortillas, topped with a rich sour cream sauce, and finished with a layer of melted Monterey Jack cheese. A dish that brings warmth and flavor to any table.
Ingredients
- 10 small soft flour tortillas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken such as rotisserie chicken
- 3 cups shredded Monterey Jack cheese divided
- 3 tbsp butter
- 1 4 oz can diced green chilies
Instructions
- Set your oven broiler to 350°F (175°C) while you prep the enchiladas.
- In a bowl, combine shredded chicken with 1 cup of shredded Monterey Jack cheese. Stir well to distribute the cheese.
- Place a portion of the chicken-cheese mixture in the center of each tortilla. Roll each tortilla tightly around the filling and place seam-side down in a greased 9x13-inch baking dish.
- In a saucepan, melt butter over medium heat. Add flour and stir constantly for about 1-2 minutes until smooth.
- Gradually add chicken broth, stirring continuously to avoid lumps, and cook until the sauce thickens.
- Remove from heat and stir in sour cream and diced green chilies until smooth.
- Evenly pour the creamy sauce over the rolled enchiladas in the baking dish.
- Sprinkle the remaining shredded Monterey Jack cheese over the sauce for a cheesy topping.
- Place the dish in the preheated oven and bake for 20-23 minutes, until the cheese is melted and bubbly.
- Broil for the last 2-3 minutes for a golden finish, watching closely to prevent burning.
- Garnish with fresh cilantro, diced tomatoes, or avocado slices, if desired, and serve warm.
Notes
Serve with rice or beans for a complete Mexican-inspired meal.
Nutrition
Calories: 490kcal
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