Chicken Enchiladas Sour Cream Sauce (Print-Friendly Format)
Cheesy chicken wrapped in tortillas and finished with luscious sour cream sauce—Tex-Mex comfort for any night.
# Ingredients You’ll Need:
→ Enchilada Filling
01 -
2 cups (about 300 g) shredded cooked chicken
02 -
1/2 cup (60 g) shredded Monterey Jack cheese
03 -
2 tablespoons (28 g) butter
04 -
2 tablespoons (16 g) all-purpose flour
05 -
1/2 (56 g) can diced green chiles
→ Assembly
06 -
8 flour tortillas (20–22 cm diameter)
→ White Sauce
07 -
1 1/2 cups (360 ml) chicken broth
08 -
1 cup (240 g) sour cream
09 -
1/2 (56 g) can diced green chiles
→ Topping
10 -
1 1/2 cups (180 g) shredded Monterey Jack cheese
11 -
1/2 cup (80 g) diced tomatoes (optional)
12 -
1/4 cup (10 g) chopped fresh cilantro (optional)
# How to Make It:
01 -
Heat oven to 190°C. Grease a baking dish suitable for eight tortillas.
02 -
In a mixing bowl, combine shredded chicken, 1/2 cup Monterey Jack cheese, and half of the diced green chiles. Mix thoroughly.
03 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add chicken broth, whisking continuously. Simmer until thickened. Remove from heat and stir in sour cream and the remaining green chiles. Blend until smooth.
04 -
Spoon the chicken mixture evenly into each tortilla. Roll tortillas tightly and arrange seam-side down in the prepared baking dish.
05 -
Pour the prepared sour cream sauce evenly over the enchiladas. Sprinkle with the remaining Monterey Jack cheese.
06 -
Bake uncovered for 20–25 minutes until sauce is bubbling and the top is golden.
07 -
Garnish with diced tomatoes and fresh cilantro if desired. Rest 5 minutes before plating.
# Extra Tips:
01 -
For best results, use freshly cooked or rotisserie chicken. Tortillas are easier to roll if gently warmed to prevent cracking.