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Chicken Enchiladas with Sour Cream White Sauce

Creamy Chicken Enchiladas with Sour Cream White Sauce Magic

Delicious Creamy Chicken Enchiladas with Sour Cream White Sauce, a comforting weeknight hero perfect for any crowd.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Cooked Chicken Rotisserie chicken makes this step effortless.
  • 1 can Chopped Green Chiles Adjust quantity to suit your spice tolerance.
  • 2 cups Monterey Jack Cheese Can be substituted with mozzarella or a Mexican cheese blend.
For the Tortillas
  • 8 large Flour Tortillas Corn tortillas may need pre-frying to prevent sogginess.
For the Sauce
  • 4 tablespoons Butter Can substitute with olive oil.
  • 1/4 cup All-Purpose Flour Can swap with a gluten-free blend if needed.
  • 2 cups Chicken Broth Vegetable broth works for a vegetarian option.
  • 1 cup Sour Cream Plain Greek yogurt is a lighter substitute.
Optional Toppings
  • 1 cup Diced Tomatoes Cherry tomatoes can be used for a burst of flavor.
  • 1/4 cup Fresh Cilantro Can be omitted if not a fan.

Equipment

  • Mixing Bowl
  • Medium saucepan
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the shredded cooked chicken, a generous handful of Monterey Jack cheese, and the chopped green chiles. Stir well to mix all the ingredients evenly.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat until bubbly. Whisk in 1/4 cup of all-purpose flour for about 2 minutes to create a roux. Gradually pour in 2 cups of chicken broth, whisking until the sauce thickens and is smooth, about 5-7 minutes. Remove from heat, gently stir in 1 cup of sour cream and remaining green chiles.
  3. Preheat your oven to 375°F (190°C). Grab a warmed tortilla and spoon a generous portion of the chicken mixture into the center. Roll tightly and place seam-side down in a greased 9x13-inch baking dish.
  4. Pour the sour cream white sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle remaining Monterey Jack cheese on top.
  5. Bake uncovered for 20-25 minutes until bubbling and golden brown. Optionally broil for the last 2-3 minutes.
  6. Allow cooling for a few minutes, then top with diced tomatoes and cilantro. Serve warm.

Nutrition

Serving: 1enchiladaCalories: 480kcalCarbohydrates: 45gProtein: 25gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 82mgSodium: 850mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 6mgCalcium: 350mgIron: 2mg

Notes

Keep tortillas warm to prevent cracking. Adjust baking time for refrigerated enchiladas. Customize with spices as desired.

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