Chicken Enchiladas with Sour Cream White Sauce
Indulge in the creamy delight of Chicken Enchiladas with Sour Cream White Sauce, a dish that combines juicy chicken and rich flavors wrapped in warm tortillas. Perfect for family dinners or gatherings, this recipe is quick to prepare and customizable to suit your taste. The luscious sour cream sauce adds a velvety texture that makes every bite satisfying. With options for various toppings and sides, these enchiladas are sure to impress everyone at the table. Dive into this comforting Tex-Mex dish tonight and enjoy a meal that’s both delicious and easy to make.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- Optional: 2 cups shredded Monterey Jack cheese
- Optional: diced tomatoes
- Optional: chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, half the cheese, and half the diced green chiles.
- In a medium saucepan over medium heat, melt butter and whisk in flour until lightly golden. Gradually add chicken broth, stirring until thickened.
- Remove from heat and mix in sour cream and remaining green chiles until smooth.
- Spoon the chicken mixture onto each tortilla, roll them tightly, and place seam-side down in a greased baking dish.
- Pour the sour cream sauce over the rolled enchiladas, topping with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 370
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg