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Chicken Enchiladas with Sour Cream White Sauce

Irresistible Chicken Enchiladas with Sour Cream White Sauce

Enjoy these Chicken Enchiladas with Sour Cream White Sauce, the ultimate comforting dish that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 3 cups Shredded Cooked Chicken Rotisserie chicken works well
  • 6 pieces Flour Tortillas Corn tortillas can be used
  • 2 cups Monterey Jack Cheese Mozzarella can be a substitute
Sauce
  • 1 cup Sour Cream Can use plain Greek yogurt
  • 4 tablespoons Butter Must be melted
  • 4 tablespoons Flour All-purpose or gluten-free
  • 2 cups Chicken Broth Homemade or store-bought
  • 1 cup Green Chiles Add jalapeños for extra heat

Equipment

  • mixing bowl
  • Saucepan
  • Skillet
  • baking dish

Method
 

Preparation Steps
  1. Combine shredded chicken, half of the Monterey Jack cheese, and green chiles in a bowl.
  2. Melt butter in a saucepan, whisk in flour to make a roux, and cook until golden.
  3. Pour in chicken broth and simmer until thick, then stir in sour cream and remaining chiles.
  4. Warm tortillas, fill them with the chicken mixture, and roll tightly.
  5. Pour sauce over enchiladas, top with remaining cheese, and bake until bubbly.
  6. Serve warm, garnished with diced tomatoes and cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store assembled enchiladas in the fridge for 3 days or freeze for up to 3 months. Warm tortillas help in rolling. Broiling can give a crispy top.

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