Description
Indulge in these delicious Chicken Enchiladas with a creamy Sour Cream White Sauce. Perfect for a comforting family dinner, these enchiladas are easy to make and bursting with flavor.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
For the Sour Cream White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, mix the shredded chicken with Monterey Jack cheese, cumin, salt, and pepper. Divide the mixture among the tortillas, roll them up, and place in the baking dish.
- Make the white sauce: In a saucepan, melt butter, whisk in flour, then slowly add chicken broth. Simmer, then remove from heat and stir in sour cream, green chiles, and garlic powder.
- Assemble and bake: Pour the white sauce over the enchiladas, top with cheddar cheese, and bake for 25–30 minutes until golden.
- Rest and serve: Let the enchiladas rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick prep.
- Substitute Greek yogurt for sour cream for a lighter version.
- Enhance the filling with sautéed onions or black beans for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
