Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and full of flavor. Shredded chicken is wrapped in soft flour tortillas, smothered in a luscious white sauce, and baked with Monterey Jack cheese for a comforting Mexican-inspired meal.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in chicken broth until smooth. Add sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper. Simmer for 3–4 minutes until sauce thickens slightly.
- Spread a small amount of sauce on the bottom of the baking dish.
- Place a portion of shredded chicken and a little cheese onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with remaining Monterey Jack cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve warm.
Notes
- Rotisserie chicken saves time and adds flavor.
- Adjust the spice level by adding chopped jalapeños or using mild green chilies.
- Serve with rice and beans for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican