Chicken Enchiladas with Sour Cream White Sauce
400kcal
Ingredients
Main Ingredients
- 8-10 pieces small flour tortillas Soft and flexible, perfect for holding all the delicious fillings.
- 3 cups cooked chicken, shredded or chopped Provides a protein boost while adding savory flavor.
- 3 cups Monterey Jack cheese, shredded (divided) Melts beautifully, creating a creamy and cheesy layer.
For the Sauce
- 3 tablespoons unsalted butter Adds richness and helps in thickening the sauce.
- 3 tablespoons all-purpose flour Acts as a thickening agent for the white sauce.
- 2 cups chicken broth Gives depth of flavor to the sauce, enhancing each bite.
- 1 cup sour cream Contributes a creamy texture and a hint of tanginess to the sauce.
- 1 can diced green chilies (4 oz, mild) Provides a mild spice and flavor without overwhelming the dish.
Garnish
- 2-3 tablespoons green onions, sliced Adds a fresh crunch and a pop of color for garnish.
Method
Preparation
- Preheat your oven to 350°F (177°C) and spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- In a mixing bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken and cheese mixture. Roll them up tightly and place them seam-side down in the prepared baking dish.
Cooking the Sauce
- In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
- Remove the skillet from heat and slowly whisk in the chicken broth. Return to the heat and cook until the mixture has thickened and is bubbly, about 3-5 minutes.
- Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until the sauce is smooth.
Baking
- Pour the sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. For a golden top, turn on the broiler for 1-2 minutes until the cheese is lightly browned.
- Once baked, top the enchiladas with sliced green onions and serve warm.
Nutrition
Serving1gCalories400kcalCarbohydrates30gProtein25gFat20gSaturated Fat10gSodium800mgFiber3gSugar2g
Notes
You can freeze the enchiladas before baking. Wrap tightly and bake directly from the freezer. Consider using Greek yogurt instead of sour cream for a lighter option. Customize with veggies if desired.