Description
Delicious and creamy chicken enchiladas topped with a tangy sour cream white sauce, perfect for family gatherings or weeknight dinners.
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
- Preheat the oven to 350°F (177°C) and lightly spray a 9×13-inch baking dish with non-stick spray.
- Combine the shredded chicken and 1 cup of the cheese in a mixing bowl, blending until evenly incorporated.
- Place a portion of the chicken-cheese mixture in each tortilla, roll them up, and arrange them seam-side down in the prepared baking dish.
- Melt the butter in a skillet over medium heat. Whisk in the flour and cook for about 1 minute until smooth.
- Gradually whisk in the chicken broth, then return to heat and cook until the mixture thickens, approximately 3–5 minutes.
- Remove from heat and stir in the sour cream and green chilies until fully blended.
- Pour the creamy sauce over the enchiladas, ensuring they’re well-coated, and sprinkle the remaining 2 cups of cheese on top.
- Bake uncovered for 20–25 minutes, or until the enchiladas are bubbling and heated through.
- For an extra golden top, broil for 1–2 minutes.
- Finish with a sprinkle of sliced green onions and serve warm.
Notes
For an inviting presentation, serve with extra sauce, salad, Spanish rice, or guacamole.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican