Description
Creamy, cheesy, and packed with flavor, these Chicken Enchiladas with Sour Cream White Sauce are a comforting Tex-Mex favorite. Rolled tortillas stuffed with juicy chicken and smothered in a rich sour cream sauce make for a satisfying meal any night of the week.
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
- Preheat oven to 375°F (190°C).
- In a bowl, combine the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles.
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes.
- Slowly whisk in chicken broth and bring to a simmer until thickened.
- Remove from heat and stir in sour cream and remaining green chiles. Mix until smooth.
- Spoon chicken mixture into each tortilla, roll up, and place seam-side down in a greased baking dish.
- Pour the sour cream sauce over the enchiladas, spreading evenly.
- Top with the remaining shredded cheese.
- Bake uncovered for 20-25 minutes, until bubbly and golden.
- Garnish with diced tomatoes and cilantro if using. Let rest 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes