Chicken Enchiladas with Sour Cream White Sauce
Indulge in the comforting flavors of Chicken Enchiladas with Sour Cream White Sauce, a perfect dish for cozy nights or entertaining guests. These enchiladas feature tender shredded chicken wrapped in soft flour tortillas and smothered in a creamy, tangy white sauce made with sour cream and green chilies. Topped with gooey Monterey Jack cheese, they are baked to perfection for a delightful meal that will impress everyone at your table. With a quick preparation time, customizable fillings, and options for meal prep, this recipe is your go-to for satisfying weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
- Preheat your oven to 350°F and prepare a 9×13 inch baking dish with nonstick spray.
- In a bowl, combine shredded chicken and 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a skillet, melt butter over medium heat. Whisk in flour for 1 minute then gradually add chicken broth until smooth. Cook until thickened before stirring in sour cream and diced green chilies.
- Pour the sauce over the enchiladas and sprinkle remaining cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg