Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and downright irresistible. A cozy, family-friendly dinner that’s perfect for busy weeknights or comforting weekend meals. With just a handful of simple ingredients, this recipe delivers big-time flavor without the fuss.
Ingredients
2 cups cooked, shredded chicken (rotisserie chicken works great)
8 small flour tortillas (6-inch size)
2 cups shredded Monterey Jack cheese (divided)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish (optional)
Instructions
Preheat Oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Make Filling: In a bowl, mix shredded chicken, 1 cup cheese, garlic powder, onion powder, cumin, salt, and pepper.
Fill Tortillas: Spoon about 1/4 cup of filling into each tortilla, roll tightly, and place seam-side down in the dish.
Make Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth until thickened (3–4 mins). Remove from heat, stir in sour cream and diced chilies.
Assemble: Pour sauce over enchiladas. Top with remaining 1 cup cheese.
Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
Garnish with fresh cilantro and serve warm.
Notes
Make-Ahead: Assemble ahead, refrigerate, and bake when ready.
Spice It Up: Add a dash of hot sauce or extra green chilies for more heat.
Tortilla Tip: Warm tortillas before rolling to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg