Description
Indulge in the delightful flavors of Chicken Enchiladas with Sour Cream White Sauce. These creamy, cheesy enchiladas feature tender shredded chicken wrapped in warm tortillas, all smothered in a rich, velvety sauce. Perfect for weeknight dinners or special occasions, this dish is sure to impress your family and friends with its comforting taste and satisfying textures.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 3 cloves fresh garlic, minced
- 8 corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 cups chicken broth
- ¼ cup flour
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking dish with nonstick spray.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add chicken breasts seasoned with salt and pepper. Cook until no longer pink, about 7-10 minutes. Shred the chicken with two forks.
- In a saucepan, melt butter and whisk in flour to form a roux. Gradually add chicken broth while stirring until thickened, then fold in sour cream and season to taste.
- Lay tortillas flat and add shredded chicken and cheese to each, rolling them tightly. Place seam-side down in the baking dish.
- Pour sauce over enchiladas and sprinkle remaining cheese on top. Cover with foil and bake for 25 minutes; remove foil during the last five minutes to brown the cheese.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For quicker preparation, use store-bought rotisserie chicken instead of raw chicken. Add diced bell peppers or onions to the filling for extra flavor. Customize cheese types to suit your taste; try pepper jack for added spice.