Best Chicken Enchiladas with Sour Cream White Sauce

Chicken Enchiladas with Sour Cream White Sauce is a creamy, comforting dish that takes a delicious twist on traditional Mexican cuisine. This recipe features a rich, flavorful white sauce that perfectly complements the savory filling of chicken and cheese, making each bite a delightful experience.

This dish not only fills the kitchen with an irresistible aroma but also brings a touch of gourmet to your everyday meals. Perfect for a cozy dinner or a festive occasion, it’s sure to satisfy everyone at the table.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serving: 4-6 people
Equipment: Mixing bowl, saucepan, baking dish

Chicken Enchiladas with Sour Cream White Sauce

Dive into the creamy, cheesy goodness of these chicken enchiladas, a dish that promises to be a crowd-pleaser at any gathering or family meal.

Ingredients:

  • 2 cups cooked chicken, shredded
  • 1 onion, chopped
  • 1 cup sour cream, divided
  • 1 can (4 ounces) green chilies, diced
  • 8 flour tortillas
  • 2 cups Monterey Jack cheese, shredded, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, chopped onion, half of the sour cream, and diced green chilies. Mix well until all ingredients are evenly distributed.
  3. Take each flour tortilla and spoon an equal amount of the chicken mixture down the center. Sprinkle a little Monterey Jack cheese over the filling.
  4. Roll up each tortilla tightly and place seam side down in a greased baking dish.
  5. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, just until it’s golden and bubbly.
  6. Gradually whisk in the chicken broth, continuing to stir as the sauce thickens. Cook until the sauce is smooth and thickened.
  7. Remove the saucepan from the heat and stir in the remaining half cup of sour cream. Season with salt and pepper to taste.
  8. Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish. Top with the remaining Monterey Jack cheese.
  9. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown.
  10. Garnish with freshly chopped cilantro just before serving.

Enjoy the wonderful blend of textures and flavors in these Chicken Enchiladas with Sour Cream White Sauce.

Best Chicken Enchiladas with Sour Cream White Sauce

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