Description
A comforting and creamy recipe for Chicken Enchiladas with a luscious sour cream white sauce, combining shredded chicken, cheeses, and green chilies rolled in flour tortillas and baked to bubbly perfection, ideal for a family dinner.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese (plus more for topping)
- 1/2 cup diced green chilies (1 small can)
- 8 small flour tortillas
Sour Cream White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (Optional)
- Chopped cilantro or green onions
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix the Filling: In a large bowl, combine the cooked shredded chicken, 1 cup of shredded cheese, and diced green chilies. Stir until the ingredients are evenly distributed for a flavorful filling.
- Assemble the Enchiladas: Spoon approximately 1/4 cup of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to maintain their shape during baking.
- Make the Sour Cream White Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the chicken broth, continuing to stir constantly until the sauce thickens, about 3 to 4 minutes.
- Incorporate Seasonings and Sour Cream: Lower the heat to low and stir in the sour cream, garlic powder, onion powder, salt, and black pepper. Stir gently until the sauce is smooth and thoroughly heated, making sure it does not boil to prevent curdling.
- Pour Sauce and Add Cheese: Evenly pour the sour cream sauce over the rolled enchiladas in the baking dish. Sprinkle additional shredded cheese on top if desired for extra cheesiness.
- Bake the Enchiladas: Bake the dish uncovered in the preheated oven for 20 to 25 minutes or until the sauce is bubbly and the top is lightly golden brown.
- Garnish and Serve: Once baked, garnish the enchiladas with chopped cilantro or green onions if you like. Serve warm and enjoy your creamy, flavorful chicken enchiladas.
Notes
- For convenience, use rotisserie chicken to save time on cooking and shredding chicken.
- To add heat, incorporate a pinch of cayenne pepper or a dash of hot sauce into the sour cream sauce.
- These enchiladas can be assembled in advance and frozen before baking; simply thaw them before cooking as directed.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
