Description
Delight your taste buds with these creamy and flavorful Chicken Enchiladas with Sour Cream White Sauce. These enchiladas are filled with tender shredded chicken, gooey Monterey Jack cheese, and a luscious white sauce that will have you coming back for seconds.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas (8-inch)
For the White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup additional shredded Monterey Jack cheese for topping
- chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: Combine the shredded chicken and 1 cup of cheese in a bowl. Divide the chicken mixture among the tortillas, roll them up, and place them seam-side down in the baking dish.
- Make the white sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and cook until thickened. Remove from heat, then stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- Assemble and bake: Pour the sauce over the enchiladas, top with remaining cheese, and bake for 20–25 minutes until bubbly. Optionally, broil for a golden top. Garnish with cilantro before serving.
Notes
- Rotisserie chicken works well for convenience.
- For a spicier kick, use hot green chiles or add cayenne to the sauce.
- Pair with Spanish rice or a green salad for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
