Description
Chicken Enchiladas with Sour Cream White Sauce are soft flour tortillas stuffed with shredded chicken, smothered in a creamy sour cream and green chile sauce, and topped with melted Monterey Jack cheese. A comforting, flavorful dish perfect for 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 saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute.
- Gradually whisk in chicken broth, cook until slightly thickened.
- Stir in sour cream and diced green chiles. Season with salt and pepper.
- Fill each tortilla with shredded chicken, roll up, and place seam-side down in a greased casserole dish.
- Pour sour cream sauce over enchiladas and sprinkle with Monterey Jack cheese.
- Bake 20-25 minutes until cheese is melted and bubbly. Top with tomatoes and cilantro if desired before serving.
Notes
- You can make these ahead and refrigerate before baking.
- Substitute cooked rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican