Amazing White Chicken Enchiladas with Homemade Sour Cream White Sauce–No Soup.
I love Mexican food.
Everyone in my family loves it! I could serve it 7 days a week and there would be smiling faces all around the dinner table if I was serving it.
But these enchiladas are even better than regular Mexican food.
Well, of course, Yes, they are indeed Mexican food, but imagine the best, most delicious imaginable, super creamy and Cheesy to boot, Mexican food!!!!!
This recipe is a 10 star outta 10 star recipe.
Everyone in my family loved, loved, loved it.
It’s easy to put together and ridiculously yummy. The sauce is thick and rich and not at all spicy.
Cheesy Chicken Enchiladas in a creamy white sauce, what’s not to love?
I used a rotisserie chicken in this recipe.
I love that the chicken has lots of flavor and the convenience factor is huge for me.
The recipe calls for using flour tortillas, but if you prefer, you can switch them with corn tortillas.
I used fajita sized tortillas.
I used mild green chilies because my hubby is a wimp when it comes to spice.
Feel free to spice up your dish by adding spicy green chilies instead of the mild ones.
If you like it really spicy I’d consider adding a second can.
I didn’t need to add any salt or pepper to this recipe.
The chicken broth I used was very flavorful and had a lot of salt already in it.
The chicken was also well seasoned and obviously the cheese had a good amount of salt.
More Enchilada Recipes!
Source: Adapted from Joyful Mamas Kitchen
Chicken Enchiladas with Sour Cream White Sauce
- 8-10 Small Flour Tortillas
- 3 Cups Chicken Shredded or Chopped
- 3 Cups Monterey Jack Cheese Shredded-Divided
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons Flour
- 2 Cups Chicken Broth
- 1 Cup Sour Cream
- 1-4 Ounce Can Diced Green Chilies Mild
- 2-3 Tablespoons Green Onions sliced
- 1. Spray a 9 X 13 inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
- 2. In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in prepared pan.
- 3. Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
- 4. Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until top is nicely golden. Top with chopped green onions and serve.