🌯🍗 Creamy Dreamy Chicken Enchiladas with Sour Cream White Sauce – Rich, Cheesy & Irresistible! 🧀✨
Soft tortillas stuffed with juicy chicken, smothered in a luscious sour cream sauce and melty cheese!
Ingredients:
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 small flour tortillas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh cilantro (optional, for garnish)
Directions:
Stage 1: Assemble the Enchiladas
Preheat oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish.
Mix the shredded chicken with 1/2 cup of Monterey Jack and 1/2 cup of cheddar cheese.
Spoon about 1/4 cup of the chicken mixture into each tortilla, roll them up, and place seam side down in the dish.
Stage 2: Make the Sour Cream White Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1 minute to create a roux.
Slowly whisk in the chicken broth, stirring constantly until thickened (about 3-5 minutes).
Remove from heat and stir in sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper until smooth.
Stage 3: Assemble and Bake
Pour the sour cream sauce evenly over the enchiladas.
Top with the remaining Monterey Jack and cheddar cheese.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Garnish with chopped cilantro if desired before serving.
Prep Time: 20 minutes
Calories: Approx. 380 kcal per enchilada
Tips:
Use rotisserie chicken for a quick and flavor-packed filling.
Add sautéed onions or spinach to the filling for extra veggies!
For a spicier kick, use pepper jack cheese instead of Monterey Jack.
Make ahead and refrigerate unbaked for an easy dinner later.
Serve with Mexican rice and beans for a full fiesta meal!
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