Description
Delicious and comforting chicken enchiladas smothered in a creamy sour cream white sauce, perfect for family meals.
Ingredients
Scale
- 2 cups shredded cooked chicken (Rotisserie chicken works well)
- 8 flour tortillas (8-inch; warm before rolling)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 cup full-fat sour cream
- 1 (4 oz) can diced green chiles (mild recommended)
- 2 cups freshly grated Monterey Jack cheese
- 0.5 cup diced tomatoes (optional for topping)
- 0.25 cup chopped fresh cilantro (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles.
- Melt the butter in a medium saucepan over medium heat, then whisk in the flour, cooking for 1-2 minutes until it forms a golden roux.
- Slowly whisk in the chicken broth, bringing it to a simmer until it thickens.
- Remove from heat and stir in the sour cream and remaining green chiles until smooth.
- Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in the baking dish.
- Spread the sour cream sauce evenly over the enchiladas.
- Top with the remaining shredded cheese.
- Bake uncovered for 20-25 minutes, until bubbly and golden.
- Let rest for 5 minutes before serving, garnished with diced tomatoes and cilantro if desired.
Notes
Always warm your tortillas before filling them to prevent cracking. Use freshly grated cheese for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg