Description
A delicious and creamy chicken enchilada recipe topped with a 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 your oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Cook until thickened, then remove from heat and stir in sour cream and green chiles.
- Spread a thin layer of the sauce in the bottom of a baking dish.
- Fill tortillas with shredded chicken and cheese, then roll and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Top with diced tomatoes if desired.
Notes
- Use rotisserie chicken for easy prep.
- Adjust spice level by adding jalapeños if desired.
- Let enchiladas rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Keywords: chicken enchiladas, sour cream white sauce, Mexican food, easy dinner