White Chicken Enchiladas with Green Chile Sour Cream Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
White Chicken Enchiladas with Green Chile Sour Cream Sauce
Description
This recipe assembles white chicken enchiladas by filling warm flour tortillas with a mixture of shredded chicken and Monterey Jack cheese. The green chile sour cream sauce is prepared by making a roux from butter and flour, gradually whisking in chicken broth, then blending in sour cream and diced green chiles to add mild heat and tang. The rolled enchiladas are placed seam-side down in a baking dish, covered with the sauce and more cheese, then baked until bubbly and lightly golden. The combination of melted cheese, tender chicken filling, and a creamy, slightly spicy sauce creates a rich texture with mild layers of flavor. Garnishing with fresh cilantro adds brightness to the finished dish. These enchiladas make a satisfying main course suitable for a family meal or casual dinner.
Ingredients
- 12 flour tortillas 6-inch, warmed
- 3 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 green chile 4-ounce can, diced
- 2 cups chicken shredded, cooked
- 2 cups Monterey jack cheese divided, shredded
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles.
- In a medium bowl, combine chicken and 1 cup Monterey Jack cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese.
- Place into oven and bake until lightly golden and bubbly, about 20-25 minutes.
- Serve immediately, garnished with cilantro, if desired.
Notes
- This recipe is adapted from Let’s Dish and works well with shredded cooked chicken for ease.
- Warm the tortillas before assembling to prevent cracking when rolling.
- Serve the enchiladas fresh from the oven for best texture and flavor.
User Reviews
Overall Rating
5
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