Chicken Enchiladas with Sour Cream White Sauce
Comforting Mexican-inspired dish with tender shredded chicken, melted Monterey Jack cheese, and a creamy sour cream and green chilies sauce in flour tortillas. Perfect for family dinners or meal prepping.
Servings: 6 servings
Calories: 250kcal
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, divided
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Combine chicken, 1 cup cheese, and half the green chilies in a bowl.
- Roll tortillas with filling and place in baking dish.
- Melt butter in a saucepan, whisk in flour to form a roux.
- Gradually add chicken broth, cook until thickened.
- Stir in sour cream and remaining green chilies; season with salt and pepper.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake 20-25 minutes until bubbly and golden.
- Serve warm.
Notes
For a dairy-free option, substitute Monterey Jack cheese with a vegan alternative. Sour cream can be replaced with Greek yogurt for a thinner sauce.