Chicken Enchiladas with Sour Cream White Sauce
Indulge in a creamy delight with these Chicken Enchiladas with Sour Cream White Sauce, a Tex-Mex classic that brings comfort and flavor to your dinner table. Perfectly rolled flour tortillas are generously filled with tender shredded chicken and green chiles, all enveloped in a rich, velvety sour cream sauce that harmonizes beautifully with the dish’s savory notes. Whether you’re hosting a family gathering or enjoying a cozy night in, this easy recipe is a go-to for satisfying cravings. Customizable toppings add a fresh twist, ensuring everyone at the table will love this meal!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes (optional for topping)
- 1/4 cup chopped fresh cilantro (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine shredded chicken, 1/2 cup cheese, and half of the green chiles.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook until golden. Gradually whisk in chicken broth and simmer until thickened.
- Remove from heat and stir in sour cream and remaining chiles until smooth.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish. Pour sauce over enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 2 enchiladas (350g)
- Calories: 525
- Sugar: 3g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg