Description
Creamy chicken enchiladas reveal Mexican culinary magic with tangy sour cream white sauce. Comforting layers of shredded chicken, melted cheese, and silky sauce invite you to savor pure southwestern comfort on a plate.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 cups shredded monterey jack cheese
Sauce Ingredients:
- 1/4 cup (4 tablespoons) butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
Seasoning and Garnish:
- 1 (4 ounces) can diced green chilies
- Salt to taste
- Pepper to taste
Instructions
- Warm the oven to 350F (175C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Create a smooth roux by gently melting butter in a skillet and whisking in flour until it forms a pale golden paste.
- Slowly incorporate chicken broth into the roux, stirring continuously to eliminate lumps and allow the mixture to thicken and develop a creamy consistency.
- Remove the sauce from heat and fold in sour cream and diced green chilies, creating a velvety white sauce. Season with salt and pepper to enhance the flavor profile.
- Distribute shredded chicken evenly across tortillas, sprinkling a portion of shredded cheese before carefully rolling each tortilla into a compact cylinder.
- Arrange the rolled enchiladas seam-side down in the prepared baking dish, ensuring they are tightly packed and uniform.
- Generously ladle the prepared white sauce over the enchiladas, ensuring complete coverage and allowing the sauce to seep between the rolls.
- Sprinkle the remaining cheese across the top, creating a golden, melty blanket that will turn crisp and bubbling during baking.
- Transfer to the preheated oven and bake for 20-25 minutes until the cheese becomes golden brown and the edges are slightly crisp.
Notes
- Customize the heat level by adjusting the amount of green chilies or adding jalapeños for extra spice.
- Swap chicken with shredded turkey or rotisserie chicken for a quick weeknight meal variation.
- Use low-fat sour cream and cheese to create a lighter version without compromising flavor.
- Make ahead by assembling enchiladas and refrigerating, then bake when ready to serve, adding 5-10 minutes to cooking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg