Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, comforting, and loaded with tender shredded chicken wrapped in soft tortillas and baked under a rich sour cream and green chile sauce.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 1 1/2 cups shredded Monterey Jack or mozzarella cheese (divided)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with 1/2 cup cheese. Season lightly with salt and pepper.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth until smooth and thickened slightly.
- Remove from heat and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- Pour the sour cream sauce evenly over the enchiladas and top with remaining cheese.
- Bake for 20–25 minutes or until bubbly and lightly golden.
- Garnish with fresh cilantro and serve warm.
Notes
- Use corn tortillas for a more traditional texture — just warm them first to prevent cracking.
- Add sautéed onions or peppers inside the enchiladas for extra flavor.
- Make it spicy by adding jalapeños or a dash of hot sauce to the sauce.
- Great served with rice, beans, or a simple green salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex