White Chicken Enchiladas with Green Chile Sour Cream Sauce
Looking for a comforting dinner that’s easy to make and full of flavor? These creamy chicken enchiladas are a weeknight favorite in our house. Whether you're feeding a hungry family or prepping for guests, this meal is sure to hit the spot.
Servings: 6 -8 servings
Calories: 440kcal
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Monterrey jack cheese divided
- 8 soft taco size flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chiles
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
- Mix the 2 cups shredded cooked chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the 8 soft taco size flour tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the 3 tablespoons butter. Add 3 tablespoons flour; cook and stir for 1 minute.
- Add 2 cups chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in 1 cup sour cream and 1 4 oz can diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 28g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 727mg | Fiber: 2g | Sugar: 2g