Sour Cream Chicken Enchiladas (Print Version)
Creamy chicken and cheese wrapped in tortillas with a tangy sour cream sauce.
# Ingredients:
→ Filling
01 -
1 pound cooked and shredded chicken
02 -
1 can (14.5 ounces) diced tomatoes, drained
03 -
1 can (4 ounces) diced green chiles
04 -
1 tablespoon taco seasoning
→ Sauce
05 -
1/4 cup unsalted butter
06 -
1/4 cup all-purpose flour
07 -
1 can (14.5 ounces) chicken broth
08 -
1 cup sour cream
→ Assembly
09 -
10 flour tortillas (10-inch)
10 -
8 ounces Monterey Jack cheese, shredded
# Instructions:
01 -
Preheat oven to 400°F. Lightly coat a 9x13 inch baking dish with cooking spray and set aside.
02 -
In a medium bowl, mix shredded chicken, drained tomatoes, green chiles, taco seasoning, and 3/4 cup shredded Monterey Jack cheese until thoroughly combined.
03 -
In a medium saucepan over medium-low heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1-2 minutes until bubbly. Gradually pour in chicken broth, whisking constantly, and cook until mixture is slightly thickened and reaches a gentle boil. Remove from heat and stir in sour cream until the sauce is smooth.
04 -
Spread a thin layer of prepared sauce on the bottom of the baking dish. Spoon approximately 1/2 cup chicken filling onto the center of each flour tortilla. Roll tightly and arrange seam-side down in the dish.
05 -
Pour the remaining sour cream sauce evenly over the rolled tortillas. Sprinkle with the remaining Monterey Jack cheese.
06 -
Place the baking dish in the preheated oven and bake, uncovered, for 20 minutes or until the cheese is melted, sauce is bubbling, and tortillas begin to brown at the edges.
# Notes:
01 -
Use freshly cooked chicken or rotisserie chicken for best flavor and texture.