Chicken Enchiladas Sour Cream Sauce (Print)
Tender chicken-filled enchiladas covered in a tangy sour cream white sauce and melted Monterey Jack.
# Ingredients:
→ Main Components
01 -
2 cups shredded cooked chicken
02 -
8 medium flour tortillas
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons all-purpose flour
05 -
375 millilitres chicken broth
06 -
240 millilitres sour cream
07 -
115 grams canned diced green chiles
08 -
200 grams shredded Monterey Jack cheese
→ Garnishes
09 -
80 grams diced tomatoes (optional)
10 -
15 grams chopped fresh cilantro (optional)
# Steps:
01 -
Heat the oven to 190°C and lightly grease a large baking dish.
02 -
Combine shredded chicken, 50 grams of Monterey Jack cheese, and half of the green chiles in a bowl.
03 -
Melt butter in a saucepan over medium heat. Add flour, whisking continuously, and cook for 1–2 minutes until slightly golden.
04 -
Gradually whisk in chicken broth. Bring to a simmer while stirring, and cook until thickened.
05 -
Remove the saucepan from heat. Stir in sour cream and remaining green chiles until smooth and well-blended.
06 -
Divide the chicken mixture evenly among the flour tortillas. Roll each filled tortilla and arrange seam-side down in the prepared dish.
07 -
Spread the prepared sour cream sauce evenly over the rolled tortillas. Sprinkle the remaining Monterey Jack cheese on top.
08 -
Bake uncovered for 20–25 minutes, until the cheese is golden and the sauce is bubbling.
09 -
Remove from the oven and sprinkle with diced tomatoes and chopped cilantro if desired. Let stand for 5 minutes before serving.
# Notes:
01 -
Ensure the sauce does not boil after adding sour cream to maintain a smooth texture.