Description
Delicious and creamy Chicken Enchiladas topped with a tangy sour cream white sauce and baked to bubbly perfection. This Mexican-inspired dish combines tender shredded chicken, melted Monterey Jack and cheddar cheeses, and a flavorful sauce made with green chiles. Perfect for a comforting weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 8 small flour tortillas
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (optional)
- Chopped fresh cilantro or green onions
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the filling: In a medium bowl, combine the cooked shredded chicken with shredded Monterey Jack and cheddar cheeses, mixing thoroughly to distribute the cheese evenly.
- Assemble the enchiladas: Divide the chicken and cheese mixture evenly among the 8 small flour tortillas. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to hold their shape during baking.
- Make the sour cream white sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux without browning it. Slowly whisk in the chicken broth, bringing the mixture to a simmer while stirring until it thickens, about 3 to 4 minutes. Remove from heat and stir in sour cream, diced green chiles, garlic powder, onion powder, salt, and black pepper, mixing until the sauce is smooth and creamy.
- Pour sauce and bake: Evenly pour the prepared sour cream white sauce over the rolled enchiladas in the baking dish, ensuring all are well covered. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the sauce is hot and bubbly.
- Optional broil for golden top: For a lightly golden and appetizing top, broil the enchiladas for 2 to 3 minutes at the end of baking. Watch closely to prevent burning.
- Rest and garnish: Allow the enchiladas to rest for 5 minutes after baking, which helps the sauce thicken slightly. Garnish with chopped fresh cilantro or green onions if desired before serving.
Notes
- Rotisserie chicken works great for convenience and saves preparation time.
- For a spicier version, use hot green chiles or add a dash of cayenne pepper to the sauce.
- You can add sautéed onions or black beans to the filling for added flavor and texture variety.
- This recipe can be made ahead and refrigerated before baking for easy meal prep.
- Use corn tortillas if you prefer a gluten-free option; however, cooking times may vary slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 105mg
