Chicken Enchiladas with Sour Cream White Sauce
These tender chicken enchiladas feature a creamy sour cream white sauce boosted by green chilies. The shredded chicken is wrapped in warm tortillas, topped with melted Monterey Jack cheese, and baked to golden perfection for a comforting and flavorful meal.
Servings: 8 servings
Calories: 370kcal
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas
- 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
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Place 1/4 cup cheese and chicken in each tortilla, roll tightly, and arrange seam-side down in the dish.
- In a saucepan, melt butter, then stir in flour to make a roux. Cook 1 minute.
- Gradually add broth, whisking until thickened. Remove from heat and stir in sour cream, chilies, salt, and pepper.
- Pour sauce over rolled tortillas, top with remaining cheese, and bake 20 minutes covered, then 5-10 minutes uncovered until golden.
Notes
Use fresh, warm tortillas for easier rolling.
For extra richness, add more cheese on top before baking.
Leftovers can be frozen for up to 3 months.
For extra richness, add more cheese on top before baking.
Leftovers can be frozen for up to 3 months.