Description
These Chicken Enchiladas with Sour Cream White Sauce are a delicious comfort food featuring tender shredded chicken, creamy sour cream sauce, and melted Monterey Jack cheese. Wrapped in soft flour tortillas, this dish is easy to prepare and sure to be a hit with the whole family.
Ingredients
- 8-10 small flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 3 cups shredded Monterey Jack cheese, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro or sliced green onions, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- In a bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese.
- Place a generous amount of the chicken and cheese mixture onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- For the sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a roux and cook for 1 minute.
- Gradually whisk in the chicken broth until the mixture thickens. Remove from heat and stir in sour cream and diced green chilies. Season with salt and pepper.
- Pour the sauce over the enchiladas in the baking dish. Sprinkle with the remaining 2 cups of Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. Broil for 2-3 minutes for a golden top.
- Garnish with cilantro or green onions if desired. Serve hot.
Notes
- For a spicier version, add jalapeños or hot sauce to the sour cream sauce.
- Use gluten-free tortillas for a gluten-free option.
- Make ahead by assembling and refrigerating the enchiladas up to a day in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
