Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and packed with shredded chicken. Soft flour tortillas are filled, topped with a tangy sour cream sauce, melted Monterey Jack cheese, and optional fresh toppings—perfect for a comforting family 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
- ½ cup diced tomatoes (optional for topping)
- ¼ cup chopped fresh cilantro (optional for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook 1 minute.
- Gradually whisk in chicken broth, then add sour cream and diced green chiles. Cook until smooth and slightly thickened.
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each tortilla with shredded chicken and some sauce, roll up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and sprinkle with Monterey Jack cheese.
- Bake 20–25 minutes until cheese is melted and bubbly.
- Top with diced tomatoes and cilantro if desired. Serve warm.
Notes
- Use leftover rotisserie chicken for quick prep.
- For spicier enchiladas, add chopped jalapeños or hot sauce to the sauce.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American