Chicken Enchiladas with Sour Cream White Sauce
Indulge in the creamy, cheesy goodness of Chicken Enchiladas with Sour Cream White Sauce, a comforting Tex-Mex favorite that’s perfect for weeknight dinners or entertaining guests. This easy-to-make recipe features succulent shredded chicken enveloped in warm flour tortillas, all smothered in a rich and velvety sour cream sauce. In just 20 minutes of prep time, you can create a delightful dish that caters to your family’s taste buds while leaving room for customization. Top with fresh ingredients like diced tomatoes, cilantro, or your choice of cheese to elevate this meal. Whether you’re serving it at a family gathering or enjoying a cozy night in, these enchiladas are bound to impress with their satisfying texture and vibrant flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 ½ cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Optional toppings: shredded cheese, diced tomatoes, cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Mix shredded chicken with half the cheese and diced green chiles in a bowl.
- In a saucepan over medium heat, melt butter and whisk in flour until golden, then gradually add chicken broth until thickened.
- Stir in sour cream and remaining green chiles off the heat.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour sour cream sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
- Garnish as desired and let rest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg