Description

Chicken Enchiladas with Sour Cream White Sauce offer a comforting and delicious meal that brings family and friends together around the dinner table. Tender chicken wrapped in soft tortillas and smothered in a rich, creamy white sauce make this dish a crowd-pleaser. Perfect for weeknight dinners or special occasions, these enchiladas are easy to customize, ensuring everyone can enjoy them. Indulge in this delightful recipe that promises laughter and joy with every bite.

Ingredients

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3–4 boneless, skinless chicken breasts
8 flour tortillas
2 cups shredded cheese (Monterey Jack and cheddar blend)
1 cup sour cream (full-fat)
1 cup low-sodium chicken broth
1 can (4 oz) diced green chiles (optional)
2 tbsp unsalted butter
2 tbsp all-purpose flour
Salt and pepper to taste
1 tsp garlic powder

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Instructions

Preheat the oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray.
In a skillet over medium heat, add 2 tsp olive oil. Cook seasoned chicken breasts until golden brown, about 6-7 minutes per side or until internal temperature reaches 165°F (75°C). Shred the cooked chicken.
In a saucepan over medium heat, melt butter until bubbly. Stir in flour until smooth; gradually whisk in chicken broth and sour cream. Season with salt, pepper, and garlic powder. Simmer until slightly thickened, about 5 minutes.
Spread a thin layer of sauce on the bottom of the baking dish. Fill each tortilla with shredded chicken and cheese, roll tightly, and place seam-side down in the dish. Pour remaining sauce over enchiladas and top with more cheese.
Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until bubbly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (200g)
Calories: 390
Sugar: 3g
Sodium: 780mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg