Description
Delicious and creamy Chicken Enchiladas with a rich sour cream white sauce, filled with shredded chicken and Monterey Jack cheese, baked to perfection and topped with melted cheese and fresh cilantro or green onions.
Ingredients
Scale
Enchiladas
- 8-10 small flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 3 cups shredded Monterey Jack cheese, divided
Sour Cream White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- Salt and freshly ground black pepper, to taste
Garnish
- Chopped fresh cilantro or sliced green onions, optional
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking and ease cleanup.
- Mix Chicken and Cheese: In a medium bowl, combine the shredded cooked chicken with 1 cup of shredded Monterey Jack cheese ensuring they are well incorporated.
- Assemble Enchiladas: Place a generous amount of the chicken and cheese mixture onto each tortilla. Roll them up tightly and arrange each roll seam-side down in the prepared baking dish to keep them intact during baking.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a roux and cook for about 1 minute to eliminate the raw flour taste.
- Prepare the Sauce: Gradually whisk in the chicken broth to the roux until the mixture thickens, creating a smooth sauce. Remove from heat, then stir in sour cream and diced green chilies. Season the sauce with salt and freshly ground black pepper to your taste.
- Top Enchiladas with Sauce and Cheese: Pour the prepared sour cream white sauce evenly over the assembled enchiladas in the baking dish. Then sprinkle the remaining 2 cups of shredded Monterey Jack cheese evenly on top.
- Bake Enchiladas: Bake in the preheated oven for 20-25 minutes until the cheese is fully melted and bubbly. For an extra golden and slightly crispy top, broil for an additional 2-3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro or sliced green onions if desired. Serve the enchiladas hot for best flavor and texture.
Notes
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use rotisserie chicken for a quick and flavorful option.
- Adjust the amount of green chilies according to your preferred spice level.
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas and use a gluten-free flour for the roux.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
