Chicken Enchiladas with Sour Cream White Sauce Recipe
These Chicken Enchiladas with Sour Cream White Sauce are a creamy and comforting Mexican-American dish that your whole family will love. Tender shredded chicken and gooey cheese are wrapped in soft flour tortillas, smothered in a decadent sour cream sauce, and baked until bubbly and golden. Garnish with fresh cilantro for a pop of freshness!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas (4 servings) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Enchiladas:
- 8 small flour tortillas
- 2 cups cooked chicken, shredded
- 2 cups shredded Monterey Jack cheese, divided
For the Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 tsp salt
- 1/4 tsp black pepper
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare enchiladas: Divide the shredded chicken and 1 cup of the cheese among the tortillas. Roll up and place seam side down in the baking dish.
- Make sauce: In a saucepan, melt butter, whisk in flour, then gradually whisk in chicken broth. Stir in sour cream, green chiles, salt, and pepper. Pour over enchiladas.
- Bake: Sprinkle with remaining cheese and bake for 25–30 minutes until bubbly.
- Serve: Garnish with cilantro and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier version, add jalapeños or use pepper jack cheese.
- Pair with Mexican rice and refried beans.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 490
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
