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Chicken Enchiladas with Sour Cream White Sauce

Creamy, cheesy, and utterly delicious chicken enchiladas smothered in a rich sour cream white sauce. The perfect comfort food dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken shredded
  • 2 cups Monterey Jack cheese shredded, divided
  • 8 flour tortillas large size
  • 1 pinch salt and pepper
Sour Cream White Sauce
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream full fat recommended
  • 4 oz diced green chiles canned
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Garnish
  • 1 Roma tomato diced
  • 2 tbsp fresh cilantro chopped
  • 1 green onion chopped

Equipment

  • 9x13 Baking Dish
  • Saucepan
  • Whisk
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a bowl, mix shredded chicken with 1 cup of Monterey Jack cheese.
  3. Divide chicken mixture evenly among flour tortillas, roll them up tightly, and place seam-side down in the baking dish.
  4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in chicken broth and cook until the sauce thickens and bubbles.
  6. Remove from heat. Stir in sour cream, green chiles, garlic powder, and onion powder. Do not boil after adding sour cream.
  7. Pour sauce over enchiladas and sprinkle with remaining 1 cup of cheese.
  8. Bake for 20-25 minutes until bubbly and cheese is melted. Broil for 1-2 minutes if desired.
  9. Garnish with tomatoes, cilantro, and green onions before serving.

Notes

Ensure you don't boil the sauce after adding the sour cream to prevent curdling.