Enchiladas are one of my weaknesses. They are so easy to make and the ingredients are pretty straightforward. Cheeses, butter, tortillas, chilies, and meat are all you need to whip this up. Enchiladas are a sure-fire, always a hit during game nights and gatherings.
Lately, I have been obsessing about these chicken enchiladas with sour cream white sauce. It is so freaking delicious, I just can’t help myself but to indulge. It’s creamy, savory with a little bit of spice.
10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chilies (I like medium – they are not spicy at all)
How to make Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a bowl, mix the shredded chicken with a cup of cheese.
Step 3: Then, fill the tortillas with the chicken-and-cheese mixture. Roll the filled tortillas and put them in a greased 9 x 13-inch pan.
Step 4: In a pan, melt the butter over medium heat.
Step 5: Add in the flour into the melted butter and whisk for a minute over medium heat.
Step 6: Pour in the broth, whisk, and continue cooking until thick and the mixture bubbles up.
Step 7: Now, remove the broth from the heat and stir in the sour cream and chilies. Make sure that before adding in the sour cream that the mixture is not too hot or the sour cream will curdle.
Step 8: Then, pour the mixture on top of the enchiladas and top with the rest of the cheese.
Step 9: Place inside the preheated oven and bake for about 20 to 23 minutes. Then, broil for at least 3 minutes to brown the cheese.
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