Description
Whipping up chicken enchiladas with sour cream white sauce feels like a warm hug from Mexico. Creamy, cheesy rolls packed with tender chicken will make your dinner table dance with flavor.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded cheese
- 1 can diced green chilies
Sauce Ingredients:
- 1 cup sour cream
- 2 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Seasoning Ingredients:
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Grab a large bowl and combine 2 cups shredded chicken, 1 cup shredded cheese, and the entire can of diced green chilies. Mix everything thoroughly until the ingredients are evenly distributed.
- Heat your oven to 350°F and lightly grease a 9×13 inch baking dish. Spread about 3 tablespoons of chicken mixture into the center of each flour tortilla.
- Roll each tortilla tightly around the filling and position them seam-side down in the prepared baking dish. Ensure they are snug and compact.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Sprinkle 3 tablespoons flour into the melted butter and whisk continuously for 2 minutes until the mixture turns golden.
- Slowly pour 2 cups chicken broth into the butter mixture, whisking constantly to prevent lumps. Continue stirring until the sauce thickens and becomes smooth.
- Remove the sauce from heat and stir in 1 cup sour cream and 1 teaspoon garlic powder. Season with salt and pepper to your taste preferences.
- Pour the entire sour cream sauce over the rolled enchiladas, ensuring complete coverage. Sprinkle the remaining 1 cup of shredded cheese across the top.
- Bake in the 350°F oven for 22 minutes, or until the cheese melts completely and the edges turn slightly golden brown.
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped cilantro if you enjoy fresh herbs.
Notes
- Shred the chicken while it’s still warm for easier and more consistent texture.
- Warm tortillas briefly before filling to prevent cracking and make rolling smoother.
- For a lower-carb version, swap flour tortillas with large lettuce leaves or low-carb tortillas.
- Leftover enchiladas reheat beautifully in the oven at 350°F, covered with foil to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg