Description
Chicken enchiladas with sour cream white sauce are a comforting and flavorful dish, perfect for a family meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes.
- Gradually whisk in chicken broth, stirring until thickened.
- Add sour cream, green chilies, garlic powder, onion powder, cumin, salt, and pepper to the sauce. Mix well.
- In a large bowl, combine shredded chicken with half of the cheese and some of the sauce.
- Place a portion of the chicken mixture in each tortilla and roll them up.
- Arrange the rolled tortillas in a baking dish and pour the remaining sauce over them.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro if desired.
Notes
- Use rotisserie chicken for convenience.
- Customize with your favorite toppings like avocado or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Chicken Enchiladas, Sour Cream White Sauce, Mexican Recipe