Description
Chicken Enchiladas with Sour Cream White Sauce are stuffed with juicy shredded chicken, rolled in tortillas, and smothered in a creamy sour cream and green chili sauce.
Ingredients
2 cups cooked shredded chicken
8–10 flour tortillas
2 cups shredded Monterey Jack cheese (divided)
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 ½ cups sour cream
1 (4 oz) can diced green chilies
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
Fresh cilantro, diced tomatoes, and green onions for garnish
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Mix shredded chicken with 1 cup cheese. Fill tortillas and roll tightly. Place seam side down in dish.
3. In saucepan, melt butter. Stir in flour to form a roux.
4. Gradually whisk in chicken broth until thickened.
5. Remove from heat. Stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
6. Pour sauce evenly over enchiladas. Top with remaining cheese.
7. Bake uncovered for 25–30 minutes until bubbly.
8. Garnish with cilantro, tomatoes, and green onions before serving.
Notes
Warm tortillas before rolling to prevent cracking.
Do not boil sauce after adding sour cream.
Use rotisserie chicken for a quick shortcut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: lunch
Keywords: chicken enchiladas sour cream sauce, creamy white enchiladas, tex mex chicken casserole, mexican comfort food