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Chicken Enchiladas with Sour Cream White Sauce

Indulgent Chicken Enchiladas with Sour Cream White Sauce

Delicious Chicken Enchiladas with Sour Cream White Sauce, a crowd-pleaser filled with creamy layers and adaptable to various diets.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 3 cups shredded chicken can substitute with leftover rotisserie chicken or turkey
  • 8 pieces corn or flour tortillas flour tortillas remain softer
  • 1 can diced green chiles adjust the quantity based on spice preference
For the Creamy Sauce
  • 1 cup sour cream Greek yogurt is a lighter option
  • 2 cups broth (chicken/vegetable) choose high-quality broth
  • 4 tablespoons butter for roux
  • 4 tablespoons flour for thickening sauce
For the Cheesy Topping
  • 2 cups cheese (Monterey Jack, Pepper Jack) freshly shredded cheese preferred

Equipment

  • saucepan
  • skillet
  • 9×13-inch baking dish

Method
 

Step-by-Step Instructions
  1. In a saucepan over medium heat, melt the butter. Whisk in the flour, stirring constantly for about 2-3 minutes until it forms a smooth roux.
  2. Gradually add the chicken broth while whisking continuously to avoid lumps. Once thickened, stir in the sour cream and shredded cheese until melted and creamy.
  3. Heat a skillet over medium heat and warm the tortillas for about 30 seconds on each side until pliable.
  4. Lay each warmed tortilla flat, add shredded chicken and a sprinkle of diced green chiles, roll tightly, and place seam-side down in a greased baking dish.
  5. Pour the creamy sauce over the enchiladas, ensuring they are well covered. Sprinkle the additional cheese on top.
  6. Preheat your oven to 350°F and bake uncovered for 20-30 minutes until the sauce is bubbling and cheese is golden.
  7. Allow cooling for a few minutes before serving hot, optionally garnished with fresh herbs.

Nutrition

Serving: 1enchiladaCalories: 420kcalCarbohydrates: 30gProtein: 24gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 300mgIron: 2mg

Notes

Assemble enchiladas 24 hours in advance for easy baking. Ensure not to boil the sauce with sour cream to prevent curdling.

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