Irresistibly Creamy Chicken Enchiladas with Sour Cream White Sauce

This Chicken Enchiladas with Sour Cream White Sauce recipe is a comforting, quick, and customizable dinner option that is sure to please everyone.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups shredded chicken rotisserie or cooked chicken
1 can green chilies may substitute jalapeños for spice

For the Tortillas

8 pieces tortillas flour or corn tortillas

For the Sauce

1 cup sour cream or Greek yogurt
2 cloves garlic minced; can use garlic powder
1 medium onion finely chopped; shallots can be used
0.5 cups flour or cornstarch for gluten-free
2 cups chicken broth or vegetable broth

For the Topping

1.5 cups shredded cheese Monterey Jack or Pepper Jack; cheddar optional

Equipment

Skillet
Saucepan
Baking dish
Whisk

Method

Directions

Preheat your oven to 350°F (175°C).
Sauté garlic and onion in a skillet over medium heat until translucent, about 3-4 minutes.
Mix in the shredded chicken and green chilies, stir for 1 minute, season to taste and set aside.
Create white sauce by melting butter in a saucepan, whisk in the flour, gradually add chicken broth until thickened, about 5 minutes.
Remove from heat, stir in sour cream and season to taste.
Fill each tortilla with chicken mixture, roll tightly, and place in a baking dish.
Pour white sauce over enchiladas and sprinkle cheese on top.
Bake for 20-25 minutes until cheese is bubbling and golden brown.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Optional garnishes include fresh cilantro or sliced green onions.

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