Description
Delicious and comforting, these Chicken Enchiladas with Sour Cream White Sauce are a creamy and flavorful twist on a classic Mexican dish. Perfect for a family dinner or gathering with friends.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 8 flour tortillas
For the Sour Cream White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare Enchiladas: Divide shredded chicken and 1 cup cheese among tortillas, roll tightly, and place seam-side down in the dish.
- Make Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook until golden. Gradually whisk in chicken broth, stirring until thickened. Remove from heat and stir in sour cream, chiles, garlic powder, onion powder, salt, and pepper.
- Assemble: Pour sauce over enchiladas, sprinkle with cheese, and bake uncovered for 20–25 minutes until bubbly. Broil for 1–2 minutes for a golden top.
- Serve: Garnish with cilantro before serving.
Notes
- You can assemble ahead and refrigerate for up to 24 hours before baking.
- For a spicier version, use pepper jack cheese and add jalapeños.
- Corn tortillas can be substituted for a more traditional style.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop Sauce
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 85 mg
