Chicken Enchiladas with Sour Cream White Sauce Recipe
Delicious and creamy Chicken Enchiladas with a rich sour cream white sauce, packed with shredded chicken, diced green chiles, and melted Monterey Jack cheese. This comforting casserole is easy to make and perfect for a family dinner or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Salt
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
Tortillas
- 8 flour tortillas
Sour Cream White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
Optional Toppings
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Sour Cream White Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Gradually whisk in the chicken broth and cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the sour cream until smooth.
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s ready when the enchiladas are assembled.
- Assemble the Enchiladas: Lay a tortilla flat and spoon some shredded chicken, diced green chiles, and a handful of shredded Monterey Jack cheese down the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the prepared sour cream white sauce evenly over the rolled enchiladas. Sprinkle additional Monterey Jack cheese on top for extra cheesiness.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and beginning to brown.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Top with diced tomatoes and chopped fresh cilantro, if using. Serve warm and enjoy!
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free variation.
- Use rotisserie chicken for a quick shortcut to shredding cooked chicken.
- Adjust the amount of green chiles to control the spiciness of the dish.
- To make it milder, omit the green chiles or substitute with diced bell peppers.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven to retain crispiness.
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Chicken Enchiladas, Sour Cream Sauce, Mexican Casserole, Baked Enchiladas, Easy Dinner
