Chicken Enchiladas with Sour Cream White Sauce
Indulge in the comforting flavors of Chicken Enchiladas with Sour Cream White Sauce, a delightful Tex-Mex dish that’s sure to please family and friends alike. These enchiladas feature tender shredded chicken enveloped in soft flour tortillas, all drenched in a creamy, rich sour cream sauce. With just 20 minutes of prep time, you’ll be on your way to enjoying this savory meal that’s perfect for busy weeknights or festive gatherings. Top with your favorite garnishes like fresh cilantro or diced tomatoes for an added burst of flavor and color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 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
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, half the cheese, and half the diced green chiles.
- In a saucepan over medium heat, melt butter, whisk in flour until golden, then add chicken broth and simmer until thickened. Stir in sour cream and remaining chiles until smooth.
- Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg