Chicken Enchiladas with Sour Cream White Sauce
Indulge in the comforting flavors of Chicken Enchiladas with Sour Cream White Sauce, a delightful dish that brings warmth to your table. This easy-to-follow recipe features tender shredded chicken wrapped in soft flour tortillas, all smothered in a rich and creamy sour cream sauce. Perfect for busy weeknights or family gatherings, these enchiladas are sure to impress both kids and adults alike. With minimal prep time and endless customization options, you can make this dish truly your own. Whether you’re serving it up on game night or for a cozy dinner at home, these enchiladas are destined to become a favorite!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
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
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix shredded chicken with 1/2 cup cheese and half of the diced green chiles.
- In a saucepan, melt butter over medium heat, whisk in flour until golden. Gradually add chicken broth while stirring until thickened. Remove from heat and stir in sour cream and remaining green chiles.
- Spoon chicken mixture onto each tortilla and roll them tightly, placing seam-side down in a greased baking dish.
- Pour the sour cream sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- Garnish with diced tomatoes and cilantro if desired before serving.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg