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:
- Preheat your oven to 350°F (175°C).
- 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.
- 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.
- Roll up each tortilla tightly and place seam side down in a greased baking dish.
- 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.
- Gradually whisk in the chicken broth, continuing to stir as the sauce thickens. Cook until the sauce is smooth and thickened.
- Remove the saucepan from the heat and stir in the remaining half cup of sour cream. Season with salt and pepper to taste.
- Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish. Top with the remaining Monterey Jack cheese.
- Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown.
- 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.