Chicken Enchiladas with Sour Cream White Sauce
- Prep Time: 20min
- Cook Time: 30min
- Total Time: 50 minutes
- Yield: 8 enchiladas (serves 4) 1x
Ingredients
Scale
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3 cups shredded cooked chicken
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8 flour tortillas (8-inch)
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2 cups shredded Monterey Jack cheese, divided
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2 (4 oz) cans diced green chilies
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4 tbsp butter
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4 tbsp all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1 tsp cumin
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1 tsp chili powder
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Salt & pepper to taste
Instructions
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Preheat oven to 350°F. Grease a 9×13 dish.
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Mix chicken, 1 cup cheese, and half the chilies.
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In a pan, melt butter, whisk in flour, then broth. Cook until thick.
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Stir in sour cream and remaining chilies. Season.
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Fill tortillas with chicken mix, roll, and place in dish.
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Pour sauce over, top with cheese.
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Bake covered 20 min, then uncovered 10 min. Serve hot.
Notes
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Use rotisserie chicken for speed.
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Add jalapeños for spice.
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Freeze unbaked enchiladas for up to 3 months.
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 27g