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Chicken Enchiladas with Sour Cream White Sauce

Creamy, cheesy chicken enchiladas baked in a rich sour cream white sauce for the ultimate comfort meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 450

Ingredients
  

Enchilada Filling
  • 2 cups shredded cooked chicken
  • 1.5 cups shredded Monterey Jack cheese
  • 8 flour tortillas soft, 6-inch
  • 2 tbsp diced green chiles
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
Sour Cream White Sauce
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz diced green chiles
  • 0.5 tsp salt
  • 0.5 tsp cumin optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
  2. Combine chicken, cheese, green chiles, garlic powder, onion powder, salt, and pepper in a bowl.
  3. Fill each tortilla with the mixture and roll tightly, placing seam-side down in the dish.
  4. Melt butter in a saucepan, whisk in flour, and cook 1 minute.
  5. Slowly whisk in chicken broth and cook until thickened.
  6. Remove from heat and stir in sour cream, green chiles, salt, and cumin.
  7. Pour sauce over enchiladas and top with extra cheese.
  8. Bake 25–30 minutes until bubbly and lightly golden.

Notes

Use freshly shredded cheese for smooth melting. Do not boil the sour cream sauce.