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Chicken Enchiladas with Sour Cream White Sauce

Chicken Enchiladas with Sour Cream White Sauce
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Indulge in a plate of creamy Chicken Enchiladas with Sour Cream White Sauce that promises to be the highlight of your dinner table. This recipe offers a delightful combination of tender chicken, rich cheese, and a smooth sour cream sauce, all wrapped in soft flour tortillas. Perfect for busy weeknights or family gatherings, these enchiladas are not only easy to prepare but also incredibly satisfying. The tangy white sauce elevates the dish, making every bite a comforting experience. With its flexible ingredients, you can customize this meal to suit your family’s tastes. Get ready to impress your loved ones with this delicious homemade feast!

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese (divided)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix shredded chicken with garlic powder, onion powder, cumin, salt, and pepper.
  3. Stir in one cup of Monterey Jack cheese into the chicken mixture.
  4. Warm tortillas in a damp paper towel in the microwave for about 30-45 seconds.
  5. Fill each tortilla with about a quarter cup of the chicken mixture, roll tightly and place seam-side down in a greased baking dish.
  6. In a saucepan over medium heat, melt butter and whisk in flour until smooth.
  7. Gradually add chicken broth while stirring until thickened; remove from heat.
  8. Mix in sour cream and diced green chilies; adjust seasoning if necessary.
  9. Pour sauce over enchiladas and top with remaining cheese.
  10. Bake uncovered for 20-25 minutes until bubbly and golden brown.

Nutrition

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