Description
Chicken Enchiladas with Sour Cream White Sauce are soft flour tortillas filled with shredded chicken, baked under a creamy, tangy white sauce and topped with melted Monterey Jack cheese for a comforting Tex-Mex 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 350°F (175°C) and lightly grease a baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux and cook 1–2 minutes.
- Gradually whisk in chicken broth until smooth. Stir in sour cream and diced green chiles. Heat until slightly thickened, about 2–3 minutes.
- Fill each tortilla with shredded chicken and roll tightly. Place seam-side down in the prepared baking dish.
- Pour the sour cream white sauce over the rolled enchiladas.
- Sprinkle shredded Monterey Jack cheese on top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Optional: garnish with diced tomatoes and chopped cilantro before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Adjust the spiciness by adding more or less diced green chiles.
- Leftovers can be refrigerated and reheated for next-day meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican