Delicious Chicken Enchiladas with Sour Cream White Sauce 🌯🍗
📝 Ingredients
For the enchiladas
2 cups cooked shredded chicken
8–10 small flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella or cheddar cheese
For the sour cream white sauce
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 small can (4 oz / 115 g) diced green chilies
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
½ cup shredded cheese (optional, for extra creaminess)
👨🍳 Instructions
Preheat oven
Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
Make the white sauce
Melt butter in a saucepan over medium heat.
Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in the chicken broth until smooth.
Cook until the sauce thickens (about 3–4 minutes).
Remove from heat and stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
Prepare the enchiladas
Place some shredded chicken and a little cheese in each tortilla.
Roll them up and place seam-side down in the baking dish.
Add sauce and cheese
Pour the creamy white sauce evenly over the enchiladas.
Sprinkle remaining shredded cheese on top.
Bake
Bake uncovered for 20–25 minutes until bubbly and golden.
🍽️ Optional Toppings
Chopped cilantro
Sliced avocado
Diced tomatoes
Jalapeños
Extra sour cream
✅ Tip: Rotisserie chicken works great for this recipe and saves time.
