Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling:
- In a large bowl, combine the shredded chicken and 1 cup of shredded cheese. Set aside.
- Make the White Sauce:
- In a saucepan, heat the olive oil and butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
- Slowly pour in the chicken broth, whisking to combine, and cook until the sauce thickens (about 3-5 minutes).
- Remove the saucepan from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Assemble the Enchiladas:
- Lay each tortilla flat and spoon some of the chicken-cheese mixture into the center.
- Roll the tortilla up and place it seam-side down in the prepared baking dish. Repeat for all the tortillas.
- Top with Sauce:
- Pour the sour cream white sauce evenly over the enchiladas, making sure to cover them well.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro or green onions if desired. Serve hot!
Enjoy!
These enchiladas are creamy and packed with flavor, making them perfect for dinner any night of the week. Pair them with Mexican rice, refried beans, or a fresh salad for a complete meal! 🌮These enchiladas are creamy, cheesy, and full of flavor!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients:
- 2 cups cooked shredded chicken (rotisserie works great)
- 8-10 small flour tortillas (or corn if preferred)
- 2 cups shredded Monterey Jack cheese (or your favorite cheese blend)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling:
- In a large bowl, combine the shredded chicken and 1 cup of shredded cheese. Set aside.
- Make the White Sauce:
- In a saucepan, heat the olive oil and butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.
- Slowly pour in the chicken broth, whisking to combine, and cook until the sauce thickens (about 3-5 minutes).
- Remove the saucepan from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Assemble the Enchiladas:
- Lay each tortilla flat and spoon some of the chicken-cheese mixture into the center.
- Roll the tortilla up and place it seam-side down in the prepared baking dish. Repeat for all the tortillas.
- Top with Sauce:
- Pour the sour cream white sauce evenly over the enchiladas, making sure to cover them well.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro or green onions if desired. Serve hot!
Enjoy!
These enchiladas are creamy and packed with flavor, making them perfect for dinner any night of the week. Pair them with Mexican rice, refried beans, or a fresh salad for a complete meal! 🌮