Sour Cream Chicken Enchiladas
Make a batch of delicious sour cream chicken enchiladas for dinner tonight! This is an easy recipe featuring a sour cream white sauce and no canned soups. These white chicken enchiladas also freeze well so you can even make a double batch.
Servings: 8
Calories: 765kcal
Ingredients
- 3 cups shredded chicken
- 3 cups monterey jack cheese shredded
- 8 flour tortillas medium soft taco size
- 3 tbsp unsalted butter
- 3 tbsp flour any variety
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can mild diced green chilies
Instructions
- Preheat your oven to 350 degrees. Grease a 9x13 baking dish and set aside.
- In a medium bowl, mix together the shredded chicken and cheese.
- Scoop the chicken mixture into the center of the flour tortillas. Roll lengthwise and place seam-side down in your baking dish.
- Place a pot over medium-high heat on your stove.
- Melt the butter and whisk in the flour to form a rue. Continue whisking until it turns golden brown.
- Pour in the chicken broth and continue to mix.
- Bring to a boil, then reduce to a simmer.
- Cook for 5 minutes, until the white sauce starts to thicken.
- Remove from heat and let cool slightly.
- Slowly mix in the sour cream until fully combined.
- MIx in the mild green chilies.
- Pour over the prepared enchiladas.
- Bake uncovered for 20 minutes, until hot and bubbly.
Notes
To freeze: Prepare the sour cream chicken enchiladas up to the point of baking. Let cool then cover tightly with foil. Label and freeze up to 3 months. Defrost in the refrigerator overnight or bake frozen with an additional 15-20 minutes of cook time.
Nutrition
Calories: 765kcal