Creamy Chicken Enchiladas with Sour Cream White Sauce
A delicious and comforting dish featuring tender chicken, gooey cheese, and a rich creamy sauce wrapped in soft flour tortillas.
Ingredients
Enchiladas
- 8–10 pieces small flour tortillas
- 3 cups cooked chicken, shredded or chopped Use rotisserie chicken for a quicker option.
- 3 cups Monterey Jack cheese, shredded (divided) Feel free to switch to cheddar or pepper jack for different flavors.
White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies (4 oz, mild)
- 2–3 tablespoons green onions, sliced Garnish before serving.
Instructions
Preparation
- Preheat oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray.
- In a bowl, mix the shredded chicken and 1 cup of the cheese.
- Fill each tortilla with the chicken-cheese mixture, roll up, and place seam-side down in the baking dish.
Making the Sauce
- In a skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute.
- Remove from heat and slowly whisk in chicken broth. Return to heat and cook until thickened, about 3–5 minutes.
- Let cool slightly, then stir in sour cream and green chilies until smooth.
Baking
- Pour the sauce evenly over enchiladas and top with remaining 2 cups cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and heated through.
- Broil for 1–2 minutes if a golden top is desired.
- Garnish with sliced green onions and serve warm.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating. You can prepare the enchiladas and sauce ahead of time and bake just before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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