Description
Creamy Chicken Enchiladas with Sour Cream White Sauce offer a comforting Tex-Mex twist featuring tender shredded chicken wrapped in flour tortillas, smothered in a rich sour cream and green chile sauce, then baked with melted Monterey Jack cheese for a creamy, flavorful meal perfect for family dinners.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese (for filling)
Enchiladas
- 8-10 flour tortillas
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies
- Salt and pepper to taste
Topping
- 1 cup shredded Monterey Jack cheese (for topping)
Other
- Cooking spray
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Mix Filling: In a large bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese, mixing thoroughly to evenly distribute the cheese.
- Fill Tortillas: Spoon about 2 to 3 tablespoons of the chicken and cheese mixture into each flour tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish, spacing evenly.
- Make Sauce Base: In a medium saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook, stirring constantly, until the mixture turns golden and bubbly, forming a roux.
- Add Broth: Gradually whisk in the chicken broth, continuing to cook and whisk until the sauce thickens to a smooth consistency without lumps.
- Finish Sauce: Remove the saucepan from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste, mixing until fully combined.
- Assemble Enchiladas: Pour the sour cream white sauce evenly over the arranged rolled tortillas in the baking dish, spreading it to cover all the surfaces.
- Add Cheese Topping: Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauced enchiladas evenly.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Cool and Serve: Allow the enchiladas to cool for a few minutes before serving to let the sauce set slightly for easier slicing and serving.
Notes
- You can substitute flour tortillas with corn tortillas if preferred, but flour tortillas hold the filling better in this recipe.
- For extra heat, add some chopped jalapeños or use spicy green chilies.
- This dish can be prepared a day ahead, assembled, covered, and refrigerated; bake as directed when ready.
- Leftovers keep well and can be reheated in the oven or microwave.
- Use low-fat sour cream to make a lighter version without sacrificing creaminess.
