Description
Delicious Chicken Enchiladas smothered in a creamy sour cream white sauce and topped with melted Monterey Jack cheese. These enchiladas are baked to perfection, offering a comforting meal that combines tender shredded chicken with a rich, tangy sauce and gooey cheese, perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Enchiladas
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
For the Sour Cream White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Salt and pepper to taste
Instructions
- Prepare the Sauce: In a medium saucepan, melt the butter over medium heat.
- Create the Roux: Stir in the flour to form a roux and cook for 1-2 minutes, until it turns golden, which helps thicken the sauce.
- Add Broth: Gradually whisk in the chicken broth, stirring constantly, and cook until the sauce thickens and is smooth.
- Finish the Sauce: Stir in the sour cream, diced green chilies, and season with salt and pepper. Cook for another 2-3 minutes, then remove from heat to prevent curdling.
- Preheat the Oven: Set your oven to 350°F (175°C) to get ready for baking the enchiladas.
- Prepare Baking Dish: Spread a small amount of the sour cream white sauce on the bottom of a baking dish to prevent sticking.
- Fill Tortillas: Place several spoonfuls of shredded chicken and a sprinkle of Monterey Jack cheese in the center of each tortilla.
- Roll Enchiladas: Roll up the tortillas tightly to encase the filling, then place them seam-side down in the prepared baking dish.
- Top with Sauce: Pour the remaining sour cream white sauce evenly over the enchiladas, covering them completely.
- Add Cheese: Sprinkle the remaining Monterey Jack cheese over the top for a bubbly, golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese melts, bubbles, and the sauce slightly browns.
- Serve: Remove from oven, let cool slightly for a few minutes, and garnish with fresh cilantro or extra sour cream if desired. Serve warm.
Notes
- Use freshly shredded chicken for the best texture and flavor.
- Flour tortillas work best for rolling and baking, but corn tortillas can be substituted for a gluten-free option if desired.
- Monitor the sauce carefully while cooking to avoid curdling when adding sour cream.
- Garnish with fresh cilantro, green onions, or avocado slices for added freshness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
