Description
Creamy, cheesy, and incredibly satisfying—these Chicken Enchiladas with Sour Cream White Sauce are a family-favorite comfort meal. Filled with tender chicken and smothered in a rich white sauce, they’re easy to make and impossible to resist.
Ingredients
Filling:
2–3 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (divided)
1 can (4 oz) diced green chiles
8 flour tortillas (soft taco size)
White Sauce:
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
Remaining green chiles
Optional Toppings:
Diced tomatoes
Chopped fresh cilantro
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a bowl, mix chicken, ½ cup cheese, and a spoonful of green chiles.
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In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Slowly whisk in chicken broth and simmer until thickened. Remove from heat and stir in sour cream and remaining green chiles.
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Fill each tortilla with chicken mixture, roll, and place seam-side down in the dish.
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Pour white sauce evenly over enchiladas and sprinkle with remaining cheese.
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Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
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Top with diced tomatoes and cilantro before serving.
Notes
- For extra creaminess, add a little shredded cheese into the sauce.
- Use leftover roast chicken or rotisserie for quick prep.
- Add black beans or corn to the filling for variety.
- Sauce can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Mexican-American
