Chicken Enchiladas Sour Cream (Print-Friendly Version)
Shredded chicken, Monterey Jack, and tangy white sauce wrapped in tortillas and baked until golden and bubbly.
# Ingredients Required:
→ Main Components
01 -
8–10 small flour tortillas
02 -
3 cups cooked, shredded chicken
03 -
3 cups shredded Monterey Jack cheese, divided
→ White Sauce
04 -
3 tablespoons unsalted butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
1 can (113 g) diced green chilies
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish
11 -
2–3 tablespoons sliced green onions
# Detailed Directions:
01 -
Preheat the oven to 175°C. Lightly grease a 23×33 cm baking dish.
02 -
Combine cooked shredded chicken with 1 cup of Monterey Jack cheese in a bowl. Season with salt and pepper.
03 -
Fill each flour tortilla with the chicken mixture. Roll tightly and arrange seam-side down in the prepared baking dish.
04 -
In a saucepan over medium heat, melt the butter. Stir in flour, cooking for 1 minute to form a roux.
05 -
Gradually whisk in chicken broth and cook, stirring, until slightly thickened.
06 -
Remove pan from heat and allow to cool slightly. Whisk in sour cream and diced green chilies until smooth.
07 -
Pour the prepared white sauce evenly over the tortillas in the baking dish. Sprinkle the remaining 2 cups of cheese over the top.
08 -
Bake for 20–25 minutes until the cheese is melted and sauce is bubbling. For a golden finish, broil briefly if desired.
09 -
Scatter sliced green onions over the baked enchiladas. Serve warm.
# Helpful Advice:
01 -
Let the sauce cool slightly before adding sour cream to prevent curdling.
02 -
Optionally broil for 1–2 minutes at the end for a golden cheese crust.