Description
A delicious and creamy chicken enchiladas recipe with a rich sour cream white sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes (optional for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat.
- Stir in flour until smooth.
- Gradually whisk in chicken broth.
- Cook and stir until thickened.
- Remove from heat and stir in sour cream and green chiles.
- Mix half the sauce with shredded chicken.
- Fill tortillas with chicken mixture and roll them up.
- Place rolled tortillas in a baking dish.
- Pour remaining sauce over the top.
- Sprinkle with Monterey Jack cheese.
- Bake for 20-25 minutes until bubbly.
- Top with diced tomatoes if desired.
Notes
- Use rotisserie chicken for quick prep.
- Adjust green chiles to taste.
- Let enchiladas cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
Keywords: chicken enchiladas, sour cream white sauce, Mexican food