Description
Creamy, cheesy, and packed with flavor, these chicken enchiladas wrapped in soft tortillas and smothered in a luscious sour cream white sauce are pure comfort on a plate. Perfect for weeknights or entertaining!
Ingredients
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2 cups cooked shredded chicken
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1 cup shredded Monterey Jack cheese
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8 flour tortillas
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1 (4 oz) can diced green chiles
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Salt & pepper to taste
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Chopped cilantro (optional, for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Assemble enchiladas: Fill tortillas with chicken and ½ cup cheese. Roll and place seam-side down in dish.
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Make the sauce: In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in broth until smooth. Cook until thickened (3–5 mins).
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Add flavor: Stir in sour cream and green chiles. Do not boil. Season with salt and pepper.
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Pour and bake: Pour sauce over enchiladas. Top with remaining cheese. Bake 20–25 mins, until bubbly and golden.
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Garnish and serve: Sprinkle with cilantro if using. Enjoy warm!
Notes
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Use rotisserie chicken to save time.
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Add jalapeños to the sauce for extra heat.
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Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes |
- Cook Time: 25 minutes
Nutrition
- Calories: 410kal
- Sugar: 2g
- Sodium: 650 mg
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g