Description
Chicken Enchiladas with Sour Cream White Sauce – creamy, cheesy Tex-Mex comfort featuring tender shredded chicken wrapped in tortillas and smothered in a velvety sour cream white sauce.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack or mozzarella cheese, divided
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp chopped cilantro or green onions (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in the prepared dish.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth and cook until thickened, about 3–4 minutes.
- Remove from heat and stir in sour cream, salt, black pepper, garlic powder, and onion powder until smooth.
- Pour white sauce evenly over the enchiladas.
- Sprinkle remaining cheese over the top.
- Bake uncovered for 20–25 minutes until bubbly and lightly golden.
- Let rest 5 minutes before serving. Garnish if desired.
Notes
- Tip: If tortillas crack or tear, warm them slightly to make rolling easier.
- To lighten the dish, use reduced-fat sour cream and part-skim cheese.
- For extra flavor, add a pinch of cumin or chili powder to the sauce.
- Can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: Chicken Enchiladas with Sour Cream White Sauce, Tex-Mex, Creamy Enchiladas, Cheesy Enchiladas