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Creamy Chicken Enchiladas with Sour Cream White Sauce

Soft flour tortillas filled with tender chicken and baked under a rich, creamy sour cream white sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Enchiladas
  • 3 cups cooked chicken shredded
  • 8 to 10 flour tortillas soft taco size
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
White Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz diced green chilies canned

Equipment

  • Saucepan
  • Mixing bowls
  • 9x13 inch baking dish

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Melt butter in a saucepan, whisk in flour, then slowly add chicken broth until thickened.
  3. Remove from heat and stir in sour cream, green chilies, and seasonings.
  4. Fill tortillas with chicken and cheese mixture, roll, and place in baking dish.
  5. Pour white sauce over enchiladas, top with cheese, and bake 25–30 minutes.

Notes

Let enchiladas rest for 5 minutes before serving for best texture.