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  • 10 - small soft flour tortillas, or corn, if you prefer
  • 3 tablespoons - flour
  • 2 cups - chicken broth
  • 1 cups - sour cream
  • 2 1/2 cups - shredded, cooked chicken, easy to use rotisserie chicken
  • 3 cups - Monterey Jack cheese, shredded
  • 3 tablespoons - butter
  • 4 ounces - diced green chilies
  • Directions:

    Preheat oven to 350 degrees F.
    Combine shredded chicken and 1 cup of cheese.
    Fill each tortilla with part of the chicken and cheese mixture and roll each one; then place in a greased 9×13-inch pan.
    Melt butter in a pan over medium heat. Stir flour into butter and whisk for 1 minute over heat. Slowly add broth and whisk together until well blended. Cook over heat until it’s thick and bubbles up (10-15 minutes), stirring consistently.
    Take off heat and add in sour cream and chilies. (Be careful it’s not too hot or the sour cream will curdle.)
    Pour mixture over enchiladas and add remaining cheese to top.
    Bake in oven for 20-23 minutes; then you will want to broil for 3 minutes to brown the cheese on top.

    Brief Description

    Super easy to make and delicious!

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 40 min


    Posted By:


    Posted On:

    July 26, 2013

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