Description
These Chicken Enchiladas with Sour Cream White Sauce are a delicious and comforting meal that the whole family will love. Tender shredded chicken and gooey cheese are wrapped in soft flour tortillas, then smothered in a creamy sour cream sauce and baked to perfection.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided)
For the Sour Cream Sauce:
- 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
Instructions
- Prepare the Filling: Combine Chicken and Cheese: In a large mixing bowl, combine shredded chicken and 1 cup of shredded Monterey Jack cheese. Set aside.
- Season the Filling: Add garlic powder, onion powder, cumin, salt, and pepper to the chicken mixture. Stir to distribute the seasonings evenly.
- Assemble the Enchiladas: Fill the Tortillas: Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat the Process: Continue filling and rolling each tortilla until all are arranged in the dish.
- Prepare the Sour Cream Sauce: Make the Roux: Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a paste. Add Chicken Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens. Incorporate Sour Cream and Chilies: Remove the pan from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning, if needed.
- Assemble and Bake: Pour the Sauce: Pour the prepared sour cream sauce evenly over the enchiladas. Add Cheese Topping: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Bake the Enchiladas: Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Sprinkle with fresh cilantro before serving for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 385
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Chicken Enchiladas, Sour Cream White Sauce, Mexican
