Description
Indulge in the creamy, cheesy goodness of Chicken Enchiladas with Sour Cream White Sauce, a beloved Tex-Mex dish perfect for busy weeknights or festive gatherings. This recipe features soft flour tortillas generously filled with succulent shredded chicken and topped with a rich, velvety sour cream sauce, making it an instant hit for both family dinners and special occasions. Customized to suit any palate, these enchiladas are not only easy to prepare but also freezer-friendly for those hectic nights when you crave comfort food without the fuss. Serve them garnished with fresh cilantro and diced tomatoes for an extra touch of flavor that will leave your guests asking for seconds.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken with 1/2 cup cheese and half of the green chiles.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook until bubbly, then gradually stir in chicken broth until thickened.
- Remove from heat; stir in sour cream and remaining green chiles.
- Spoon about 1/4 cup filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (approx. 160g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg