Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and packed with tender shredded chicken. Wrapped in soft flour tortillas and smothered in a rich white sauce, this comforting family dinner is easy to make and always a crowd-pleaser.
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 350°F (175°C). Grease a 9×13-inch baking dish.
- Fill each tortilla with shredded chicken and a small amount of cheese. Roll up tightly and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth. Cook until slightly thickened.
- Remove from heat and stir in sour cream and diced green chiles until fully combined.
- Pour the white sauce evenly over the enchiladas.
- Sprinkle the remaining Monterey Jack cheese over the top.
- Bake for 25–30 minutes, or until hot and bubbly and the cheese is melted.
- Garnish with diced tomatoes and fresh cilantro if desired. Serve warm.
Notes
- Rotisserie chicken works great for a quick and easy shortcut.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Add extra green chiles or jalapeños for more heat.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American