Description
Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with tender shredded chicken, melted Monterey Jack cheese, and mild green chiles. Baked until bubbly and golden, these enchiladas are perfect for a flavorful Mexican-inspired meal.
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, divided
Enchiladas
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
Sour Cream White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
Toppings (Optional)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
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 the shredded Monterey Jack cheese and half of the diced green chiles to combine all filling ingredients.
- Make Sauce Roux: Melt butter in a saucepan over medium heat, then whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Broth: Slowly whisk in the chicken broth and bring the mixture to a gentle simmer, stirring frequently until the sauce thickens smoothly.
- Finish Sauce: Remove the sauce from heat and stir in the sour cream and remaining diced green chiles until the sauce is smooth and creamy.
- Fill Tortillas: Spoon the chicken filling evenly into each flour tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
- Top with Sauce: Pour the prepared sour cream white sauce over the rolled enchiladas, spreading it evenly across the surface.
- Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese liberally over the sauced enchiladas for a melty, cheesy topping.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove from the oven and garnish with optional diced tomatoes and chopped fresh cilantro. Let the enchiladas rest for 5 minutes before serving to set.
Notes
- If you prefer a spicier dish, consider adding jalapeños or hot sauce to the chicken filling or sauce.
- Use corn tortillas as a gluten-free alternative if needed, though the texture will differ.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
- For an extra creamy sauce, add a little shredded cream cheese along with the sour cream.
- Shredded rotisserie chicken works great to save time and add flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican