Description
Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, filled with tender shredded chicken and melted Monterey Jack cheese. This comforting Mexican-inspired casserole is perfect for a family dinner and comes together in just 45 minutes.
Ingredients
Scale
Enchiladas
- 8-10 small flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 3 cups shredded Monterey Jack cheese, divided
Sour Cream White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- Salt and freshly ground black pepper, to taste
Garnish (optional)
- Chopped fresh cilantro or sliced green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare Filling: In a mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese, mixing well to blend flavors for the enchilada filling.
- Assemble Enchiladas: Place a generous amount of the chicken and cheese mixture onto each tortilla, then roll them up tightly and arrange seam-side down in the prepared baking dish for an even bake.
- Make Sauce Base: In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a roux and cook for about 1 minute, whisking constantly to avoid lumps.
- Add Liquids and Seasoning: Gradually whisk in the chicken broth until the mixture thickens to a smooth sauce. Remove from heat and stir in the sour cream and diced green chilies. Season with salt and freshly ground black pepper to taste.
- Top Enchiladas: Pour the sour cream white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese over the top for a cheesy crust.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. For a golden, lightly browned top, broil for an additional 2-3 minutes, watching closely to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with chopped cilantro or sliced green onions if desired. Serve hot and enjoy your creamy chicken enchiladas.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Flour tortillas work best for soft enchiladas; corn tortillas can be used but may require warming to prevent cracking.
- Adjust the amount of green chilies to control the spiciness of the sauce.
- For a lighter version, substitute sour cream with Greek yogurt.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
