Creamy Chicken Enchiladas with Sour Cream White Sauce Delight

Delight your family with Chicken Enchiladas with Sour Cream White Sauce, a comforting dish perfect for gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

3 cups Shredded Cooked Chicken Rotisserie chicken works best.
6 pieces Flour Tortillas Can use corn tortillas for a crispier bite.
1 can Green Chiles Mild spice; adjust with jalapeños if desired.

Sauce

2 tablespoons Butter Essential for richness.
2 tablespoons All-Purpose Flour Use gluten-free flour if needed.
2 cups Chicken Broth Vegetable broth can be substituted.
1 cup Sour Cream Plain Greek yogurt can be used as a substitute.

Topping

2 cups Monterey Jack Cheese Can mix with mozzarella or a Mexican cheese blend.

Equipment

Mixing Bowl
saucepan
baking dish

Method

Preparation

In a large mixing bowl, combine shredded cooked chicken, a handful of shredded cheese, and diced green chiles. Stir until evenly mixed.
Melt butter in a saucepan, whisk in flour, cook until golden brown. Gradually whisk in chicken broth, cooking until thickened. Stir in sour cream and remaining green chiles.
Preheat oven to 375°F (190°C). Assemble tortillas with filling in the center and roll tightly. Place in greased baking dish seam-side down.
Pour sauce over enchiladas and sprinkle cheese on top. Bake for 20-25 minutes until bubbly and golden.
Broil for an extra 2-3 minutes for a crispy topping, then let rest before serving.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 9gCholesterol: 75mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Warm tortillas before filling and avoid overfilling to prevent tearing. Cover with sauce fully before baking to maintain moisture.

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