Description
Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, filled with shredded chicken, cheese, and diced green chiles, topped with melted Monterey Jack cheese and garnished with fresh tomatoes and cilantro. Perfect for a comforting Mexican-inspired meal.
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 2 oz diced green chiles (half of 4 oz can)
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 2 oz diced green chiles (remaining half of 4 oz can)
Assembly
- 8 flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese (remaining)
- 1/2 cup diced tomatoes (optional, for topping)
- 1/4 cup chopped fresh cilantro (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare Filling: In a bowl, mix the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles. This mixture forms the delicious filling of the enchiladas.
- Make Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly.
- Add Broth: Slowly pour in the chicken broth while whisking continuously, bringing the mixture to a simmer until it thickens to a creamy sauce consistency.
- Incorporate Sour Cream and Chiles: Remove the sauce from the heat, then stir in the sour cream and the remaining diced green chiles until the sauce is completely smooth and well combined.
- Assemble Enchiladas: Spoon the chicken filling evenly onto each flour tortilla, roll them tightly, and place each seam-side down in a greased baking dish.
- Top with Sauce and Cheese: Pour the sour cream white sauce evenly over the arranged enchiladas, then sprinkle the remaining shredded Monterey Jack cheese on top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Remove from oven, garnish with diced tomatoes and chopped fresh cilantro if desired, and let the enchiladas rest for 5 minutes before serving to enhance flavors.
Notes
- Use rotisserie chicken for a quick and flavorful option.
- The sour cream sauce can be adjusted for thickness by adding more broth or sour cream as preferred.
- Flour tortillas work best to hold the filling without tearing.
- Optional toppings like diced tomatoes and cilantro add freshness but can be omitted.
- Can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, cheesy chicken enchiladas, green chile enchiladas
