Chicken Enchiladas Sour Cream (Print)
Tender chicken and cheese filled tortillas, smothered with creamy white sauce and baked until golden.
# Ingredients:
→ Filling
01 -
2 cups (300 g) shredded cooked chicken
02 -
1/2 cup (60 g) shredded Monterey Jack cheese
03 -
2 tablespoons (30 g) diced green chiles
→ Enchiladas
04 -
8 flour tortillas
→ White Sauce
05 -
2 tablespoons (30 g) unsalted butter
06 -
2 tablespoons (16 g) all-purpose flour
07 -
1 1/2 cups (360 ml) chicken broth
08 -
1 cup (240 g) sour cream
09 -
2 tablespoons (30 g) diced green chiles
→ Topping
10 -
1 1/2 cups (180 g) shredded Monterey Jack cheese
11 -
1/2 cup (80 g) diced tomatoes (optional)
12 -
1/4 cup (10 g) chopped fresh cilantro (optional)
# Steps:
01 -
Preheat the oven to 190°C.
02 -
In a bowl, combine shredded chicken with 60 g Monterey Jack cheese and half of the diced green chiles.
03 -
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in chicken broth and simmer until thickened. Remove from heat, stir in sour cream and remaining green chiles, and mix until smooth.
04 -
Spoon equal portions of the chicken mixture into each tortilla, roll tightly, and arrange seam-side down in a greased baking dish.
05 -
Pour the sour cream sauce evenly over the rolled tortillas. Sprinkle with the remaining Monterey Jack cheese.
06 -
Bake uncovered for 20–25 minutes, or until the surface is bubbling and lightly golden.
07 -
Allow to rest for 5 minutes before topping with diced tomatoes and chopped cilantro if desired. Serve warm.
# Notes:
01 -
For extra flavor, substitute half the chicken with sautéed mushrooms or roasted vegetables.
02 -
Ensure the sour cream is fully incorporated off the heat to prevent curdling.