Description
Delicious and creamy Chicken Enchiladas with a rich sour cream white sauce, filled with shredded chicken and Monterey Jack cheese, seasoned with spices and baked to perfection. Perfect for a comforting family meal or casual dinner gathering.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Enchiladas
- 8 small flour tortillas (6-inch size)
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
Topping
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper. Stir well to evenly distribute the seasonings.
- Assemble the Enchiladas: Lay a flour tortilla flat and spoon about 1/4 cup of the chicken mixture into its center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat this step for all 8 tortillas.
- Prepare the Sour Cream Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour continuously for about 1 minute to form a roux paste. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
- Incorporate Sour Cream and Chilies: Remove the sauce from heat and stir in the sour cream and diced green chilies until the sauce is smooth. Taste and adjust seasoning if needed.
- Assemble and Bake: Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the sauce. Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and let it cool slightly. Garnish with fresh cilantro for added flavor and presentation. Serve warm and enjoy!
Notes
- Rotisserie chicken can be used for convenience and added flavor.
- If preferred, corn tortillas can be substituted for flour tortillas for a gluten-free option, but may require warming to soften.
- Adjust the spice level by adding chopped jalapeños or more green chilies if desired.
- For a lighter version, use reduced-fat sour cream and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1-2 enchiladas (approx. 1/6 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, creamy enchiladas, Monterey Jack cheese, comfort food
