Chicken Enchiladas with Sour Cream White Sauce
Indulge in the comforting delight of Chicken Enchiladas with Sour Cream White Sauce. This recipe combines tender shredded chicken and gooey Monterey Jack cheese, all wrapped in soft flour tortillas and smothered in a rich, creamy sauce. Each bite is packed with flavor, making these enchiladas an ideal option for family dinners or gatherings. Quick to prepare and highly customizable, they can easily be adapted with your favorite spices or vegetables. Serve them fresh from the oven for a satisfying meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
- Preheat oven to 350°F (177°C) and spray a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a skillet, melt butter over medium heat, whisk in flour, then slowly add chicken broth until thickened. Stir in sour cream and green chilies.
- Pour sauce over enchiladas, top with remaining cheese, and bake for 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg