Description
Delicious and creamy Chicken Enchiladas with a rich sour cream white sauce, filled with tender shredded chicken and Monterey Jack cheese, baked to golden perfection. This comforting Mexican-inspired dish features soft flour tortillas rolled with savory chicken and topped with a smooth, tangy sauce and melted cheese.
Ingredients
Scale
Enchiladas
- 8 soft flour tortillas (8-inch)
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
Sour Cream White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies
- Salt and pepper, to taste
Garnish (optional)
- Fresh cilantro or green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Assemble Enchiladas: Evenly distribute the shredded chicken onto each of the tortillas. Sprinkle some Monterey Jack cheese over the chicken. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Make Roux: In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour and stir continuously for about 1 minute until the mixture bubbles, forming a roux.
- Add Chicken Broth: Gradually whisk in the chicken broth to the roux, stirring constantly until smooth. Continue to stir until the mixture thickens and gently simmers.
- Incorporate Sour Cream and Chilies: Remove the saucepan from heat and allow it to cool slightly for about 3 minutes. Stir in the sour cream and diced green chilies gently until fully combined. Avoid boiling the sauce after adding sour cream to prevent curdling.
- Pour Sauce Over Enchiladas: Evenly pour the sour cream white sauce over the rolled enchiladas in the baking dish, covering all surfaces.
- Add Cheese Topping: Sprinkle the remaining shredded Monterey Jack cheese over the sauced enchiladas.
- Bake: Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the cheese is golden brown on top.
- Cool and Garnish: Let the enchiladas cool slightly before serving. Garnish with freshly chopped cilantro or green onions if desired.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use corn tortillas for a gluten-free option, though the texture will vary.
- For extra heat, add chopped jalapeños or use queso fresco instead of Monterey Jack cheese.
- Ensure not to boil the sauce after adding sour cream to avoid curdling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
