Simple Chicken Enchiladas With Sour Cream White Sauce
These creamy chicken enchiladas with sour cream white sauce are rich, comforting, and easy to make. A simple, satisfying dinner perfect for busy weeknights or casual gatherings.
Ingredients
For the Filling:
- 1 pound cooked and shredded chicken
- 1 can 14.5 ounces diced tomatoes, drained
- 1 can 4 ounces diced green chiles
- 1 tablespoon taco seasoning
- ¾ cup Monterey Jack cheese from the 8 oz total
For the Sauce:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 can 14.5 ounces chicken broth
- 1 cup sour cream
For Assembly:
- 10 flour tortillas 10-inch
- Remaining shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F and grease a 9x13" baking dish.
- Mix shredded chicken, diced tomatoes, green chiles, taco seasoning, and ¾ cup Monterey Jack cheese in a bowl.
- Melt butter in a saucepan. Whisk in flour, then slowly add broth while stirring. Cook until thickened. Remove from heat and stir in sour cream.
- Spread a little sauce in the baking dish. Fill tortillas with chicken mix, roll, and place seam-side down.
- Pour remaining sauce over enchiladas and top with the rest of the cheese.
- Bake uncovered for 20 minutes, until cheese is melted and sauce is bubbling.