Description
Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with shredded chicken and Monterey Jack cheese. Baked to perfection with a cheesy golden top, this comforting Mexican-inspired dish is perfect for a family dinner.
Ingredients
Scale
Enchiladas
- 8-10 small flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 3 cups shredded Monterey Jack cheese, divided
Sour Cream White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- Salt and freshly ground black pepper, to taste
Garnish
- Chopped fresh cilantro or sliced green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix chicken and cheese: In a bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese, mixing well to evenly incorporate the cheese into the chicken.
- Assemble enchiladas: Spoon a generous amount of the chicken and cheese mixture onto each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make the white sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour to create a roux and cook for 1 minute to remove the raw flour taste.
- Thicken the sauce: Gradually whisk in the chicken broth, stirring constantly until the mixture thickens and becomes smooth. Remove the saucepan from heat, then stir in the sour cream and diced green chilies. Season with salt and freshly ground black pepper to taste.
- Top enchiladas with sauce and cheese: Pour the prepared white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese evenly over the top.
- Bake and broil: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. For a golden top, broil the enchiladas for an additional 2-3 minutes, watching carefully to avoid burning.
- Garnish and serve: Remove from oven and garnish with chopped fresh cilantro or sliced green onions if desired. Serve hot and enjoy your creamy chicken enchiladas.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the amount of green chilies to your preferred spice level.
- For extra creaminess, you can add a bit more sour cream to the sauce.
- If you prefer corn tortillas, lightly warm them before rolling to prevent cracking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
