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Chicken Enchiladas with Sour Cream White Sauce

Creamy Chicken Enchiladas with Sour Cream White Sauce Bliss

These Chicken Enchiladas with Sour Cream White Sauce offer a comforting Tex-Mex meal that's quick and easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Lunch
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 3 cups Shredded Cooked Chicken Rotisserie chicken saves time.
  • 8 large Flour Tortillas Opt for corn tortillas if frying.
  • 2 cups Monterey Jack Cheese Can substitute with mozzarella or a Mexican cheese blend.
  • 1 can Green Chiles Choose canned or fresh based on heat preference.
For the Sour Cream White Sauce
  • 4 tablespoons Butter Essential for a rich roux.
  • 1/4 cup All-Purpose Flour No substitutes recommended for best texture.
  • 2 cups Chicken Broth Vegetable broth is a substitute.
  • 1 cup Sour Cream Plain Greek yogurt can be used for a protein boost.
For Toppings
  • 1 cup Diced Tomatoes Feel free to swap with any fresh herb.
  • 1/4 cup Fresh Cilantro Any fresh herb can be substituted.

Equipment

  • 9x13 baking dish
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine shredded cooked chicken, a handful of shredded Monterey Jack cheese, and chopped green chiles. Mix until blended well. Set aside.
  2. In a saucepan over medium heat, melt butter until bubbling. Whisk in flour to form a roux, cooking for 1-2 minutes. Gradually add chicken broth, whisking to avoid lumps. Bring to a simmer for 5-7 minutes, then mix in sour cream and more green chiles.
  3. Preheat oven to 375°F (190°C). Lay out tortillas and spoon chicken filling into each. Roll tightly and place seam-side down in a greased baking dish.
  4. Pour sour cream sauce over enchiladas, ensuring they are well coated. Sprinkle remaining cheese on top and bake for 20-25 minutes until edges are bubbling and top is golden.
  5. Let enchiladas cool for a few minutes, then top with diced tomatoes and cilantro. Serve warm and enjoy!

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Warm tortillas before filling to prevent tearing. Avoid sogginess by keeping chicken filling balanced in moisture.

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