Chicken Enchiladas with Sour Cream White Sauce
Creamy, cheesy, and bursting with flavor, these Chicken Enchiladas with Sour Cream White Sauce are a delightful addition to your dinner repertoire. Perfect for busy weeknights or festive family gatherings, this dish wraps tender shredded chicken in soft tortillas and smothers them in a rich sour cream sauce. It’s an easy-to-make meal that satisfies the whole family and is also great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
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
- 4 oz can diced green chiles
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with 1/2 cup of cheese and half of the diced green chiles.
- In a saucepan, melt butter over medium heat. Whisk in flour, cooking until golden. Gradually add chicken broth, stirring until thickened. Remove from heat and stir in sour cream and remaining green chiles.
- Spoon the chicken mixture into each tortilla, roll them tightly, and place seam-side down in a greased baking dish.
- Pour the sour cream sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg