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chicken enchiladas with white sauce

Creamy Chicken Enchiladas with White Sauce Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup full-fat sour cream
  • 1 can (4 oz) diced mild green chiles
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 8 (8-inch) flour tortillas

Method
 

  1. Preheat oven to 375°F. Melt butter, whisk in flour, cook 1 minute. Gradually whisk in broth, simmer 3 minutes until thickened. Off heat, stir in sour cream, chiles, salt, and pepper.
  2. Combine chicken, 1 cup cheese, and ½ cup sauce in a bowl.
  3. Spoon filling into warm tortillas, roll tightly, and place seam-side down in a 9x13-inch dish.
  4. Pour remaining sauce over tortillas, top with remaining 1 cup cheese. Bake 20-25 minutes until bubbly and golden.
  5. Top with cilantro and serve hot.

Notes

Flour tortillas hold up best; if you use corn, warm them well to avoid cracking. No resting time is needed, just let the dish sit a couple minutes before serving so the sauce settles slightly.