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Chicken Enchiladas with Sour Cream White Sauce

Chicken Enchiladas with Sour Cream White Sauce
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Indulge in the comforting warmth of Chicken Enchiladas with Sour Cream White Sauce, a dish that effortlessly blends creamy goodness with tender chicken wrapped in soft tortillas. This recipe is perfect for family dinners or busy weeknights, requiring just under an hour from start to finish. The rich sour cream sauce elevates the dish, making it not only satisfying but also a guaranteed hit at your table. Plus, its versatility allows you to customize ingredients based on your preferences—whether you want to add veggies, swap proteins, or spice things up!

Ingredients

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  • 2 cups shredded cooked chicken
  • 8 flour tortillas
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 1 cup sour cream (full-fat recommended)
  • 4 oz diced green chiles (canned)
  • 2 cups shredded Monterey Jack cheese (divided)
  • Optional toppings: diced tomatoes and chopped cilantro

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. In a bowl, combine shredded chicken, half the cheese, and half the diced green chiles.
  3. In a saucepan, melt butter over medium heat; whisk in flour to form a roux (about 1-2 minutes). Gradually add chicken broth until sauce thickens.
  4. Remove from heat and stir in sour cream and remaining chiles until smooth.
  5. Warm tortillas briefly; fill each with about three tablespoons of chicken mixture and roll tightly.
  6. Place rolled enchiladas seam-side down in the baking dish, pour sauce over them, and sprinkle with remaining cheese.
  7. Bake uncovered for 20-25 minutes until bubbly and golden brown. Let rest for five minutes before serving.

Nutrition

Find it online: https://prrecipe.com/chicken-enchiladas-with-sour-cream-white-sauce-2/