Description
Delicious Chicken Enchiladas with a creamy sour cream white sauce, featuring tender shredded chicken, melty cheese, and a flavorful green chile sauce baked to perfection for a comforting Mexican-inspired main course.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/2 cup shredded Monterey Jack or cheddar cheese
Tortillas
- 8 small flour tortillas
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles (mild or spicy)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- Remaining 1/2 cup shredded Monterey Jack or cheddar cheese
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Prepare the Oven and Baking Dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure an easy cleanup.
- Mix Chicken and Cheese Filling. In a bowl, combine the shredded chicken with half of the shredded cheese (1/2 cup). This mixture forms the flavorful filling for your enchiladas.
- Assemble the Enchiladas. Divide the chicken and cheese mixture evenly among the 8 small flour tortillas. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish to prevent them from unrolling during baking.
- Make the Sour Cream White Sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and cook, stirring constantly, until the sauce thickens, about 3 to 5 minutes. Remove from heat and stir in the sour cream, diced green chiles, garlic powder, salt, and black pepper until the sauce is smooth and creamy.
- Pour Sauce and Add Cheese. Evenly pour the prepared white sauce over the assembled enchiladas in the baking dish. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top to create a cheesy, bubbling crust.
- Bake the Enchiladas. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and bubbly. For a golden brown top, switch to the broil setting and broil the enchiladas for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Garnish and Serve. Remove the baking dish from the oven and garnish with chopped cilantro or green onions if desired. Serve the enchiladas warm for a comforting and satisfying meal.
Notes
- These enchiladas can be made ahead of time and stored in the refrigerator overnight before baking, making them perfect for meal prep or entertaining.
- For extra flavor and nutrition, add sautéed onions, fresh spinach, or black beans to the chicken and cheese filling.
- Use mild or spicy green chiles depending on your preferred heat level.
- Ensure tortillas are warmed slightly before rolling to prevent cracking.
