Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and full of flavor. Shredded chicken is wrapped in flour tortillas, smothered in a luscious sour cream white sauce, and baked to perfection for a comforting, crowd-pleasing dinner.
Ingredients
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes (optional for topping)
- 1/4 cup chopped fresh cilantro (optional for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes until lightly golden.
- Gradually whisk in chicken broth and cook until slightly thickened.
- Remove from heat and stir in sour cream and diced green chiles to make the white sauce.
- Fill each tortilla with shredded chicken and a little shredded cheese, then roll up and place seam-side down in a greased baking dish.
- Pour the white sauce over the rolled tortillas and sprinkle remaining cheese on top.
- Bake for 20–25 minutes, until bubbly and lightly golden.
- Garnish with diced tomatoes and cilantro if desired, then serve warm.
Notes
- Make ahead: Assemble enchiladas and refrigerate for up to 24 hours before baking.
- Use rotisserie chicken for convenience.
- Top with avocado slices or sour cream for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican