Description
Chicken Enchiladas with creamy sour cream white sauce.
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
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes (optional, for topping)
- 1/4 cup chopped fresh cilantro (optional, for topping)
Instructions
- In a medium bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a light roux. Gradually whisk in the chicken broth, stirring constantly to prevent lumps, until the sauce thickens (about 5-7 minutes). Reduce heat to low, then stir in the sour cream and diced green chiles. Heat gently until smooth; do not boil. Remove from heat.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm the tortillas until pliable. Spoon about ¼ cup of the chicken and cheese filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish, arranging snugly in a single layer.
- Pour the sour cream white sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining shredded Monterey Jack cheese over the sauce. Bake for 25-30 minutes, or until bubbly and lightly golden.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with diced tomatoes and chopped cilantro, if desired.
Notes
- Ensure tortillas are warmed for easy rolling.
- Customize toppings to your preference.
- Resting time helps the sauce set.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg