Chicken Enchiladas White Sauce (Print Version)
Tender shredded chicken in flour tortillas, covered with a creamy sour cream and green chili sauce, topped with melted cheese.
# Ingredients:
01 -
2 cups cooked, shredded chicken
02 -
8 small flour tortillas (6-inch size)
03 -
2 cups shredded Monterey Jack cheese, divided
04 -
3 tablespoons butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
1 (4 oz) can diced green chilies
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1/2 teaspoon cumin
12 -
1/2 teaspoon salt
13 -
1/4 teaspoon black pepper
14 -
Fresh cilantro for garnish
# Steps to Follow:
01 -
In a large mixing bowl, combine shredded chicken and 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and pepper. Stir to distribute the seasonings evenly.
02 -
Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Continue filling and rolling each tortilla until all are arranged in the dish.
03 -
Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a paste. Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens. Remove the pan from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning, if needed.
04 -
Pour the prepared sour cream sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
05 -
Sprinkle with fresh cilantro before serving for added flavor and presentation.
# Additional Notes:
01 -
Using rotisserie chicken saves time and adds extra flavor.
02 -
Fresh cilantro is optional but enhances presentation and taste.