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Chicken Enchiladas with Sour Cream White Sauce: Creamy Comfort with a Tex-Mex Twist

Chicken Enchiladas with Sour Cream White Sauce Bliss

Delicious Chicken Enchiladas with Sour Cream White Sauce that are creamy, comforting, and perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Cooked Shredded Chicken Rotisserie chicken can save you time!
  • 8 count Flour Tortillas If using corn, soften them first.
  • 2 cups Monterey Jack Cheese A blend of mozzarella and cheddar works well too.
For the Sauce
  • 3 tbsp Butter Helps create a flavorful roux.
  • 3 tbsp All-Purpose Flour Thickens the sauce.
  • 2 cups Chicken Broth The flavorful base for the sauce.
  • 1.5 cups Sour Cream Do not boil after adding.
  • 4 oz Diced Green Chilies Adds mild kick.
  • 0.5 tsp Garlic Powder Enhances the savory profile.
  • 0.5 tsp Onion Powder Brings savory goodness.
  • Salt and Black Pepper Adjust to taste.
For Garnish
  • Fresh Cilantro Adds freshness.
  • Diced Tomatoes Brings color.
  • Green Onions Offers a mild bite.

Equipment

  • Oven
  • baking dish
  • mixing bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the baking dish by greasing it.
  2. Combine the cooked shredded chicken with 1 cup of Monterey Jack cheese and fill each flour tortilla with the mixture.
  3. Melt 3 tablespoons of butter in a saucepan and stir in the flour to create a roux. Gradually whisk in the chicken broth and cook until thickened.
  4. Remove from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper to form the sauce.
  5. Pour the sauce over the rolled enchiladas and sprinkle with the remaining cheese.
  6. Bake in the preheated oven for 25-30 minutes until bubbly and golden.
  7. Garnish with fresh cilantro, diced tomatoes, and green onions before serving.

Nutrition

Serving: 1enchiladaCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Warm tortillas before rolling to prevent tearing. Avoid boiling sauce after adding sour cream to keep it creamy. Can assemble enchiladas up to 24 hours in advance.

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