Description

Chicken Enchiladas with Sour Cream White Sauce are a comforting, flavorful dish that combines tender shredded chicken and a creamy white sauce, all wrapped in soft tortillas. Perfect for family dinners or gatherings, these enchiladas deliver a delightful mix of textures and flavors that will keep everyone coming back for seconds. With simple ingredients and easy preparation steps, you can bring the warmth of homemade cuisine to your table.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cloves fresh garlic, minced
4 large flour tortillas
2 cups shredded Monterey Jack and cheddar cheese blend
1 cup sour cream
1 cup low-sodium chicken broth
2 tablespoons all-purpose flour
2 tablespoons butter
Salt and pepper to taste

Instructions

Preheat the oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
In a skillet over medium heat, add oil and cook seasoned chicken breasts for 6-7 minutes per side until fully cooked. Let cool and shred.
Combine shredded chicken with half of the cheese and minced garlic in a bowl.
In a saucepan, melt butter over medium heat. Stir in flour for one minute, then gradually whisk in chicken broth and sour cream until smooth. Simmer until slightly thickened.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Pour sauce over enchiladas, top with remaining cheese, and bake for 20-25 minutes until bubbly and golden.

Nutrition

Serving Size: 2 enchiladas (250g)
Calories: 450
Sugar: 3g
Sodium: 780mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 29g
Cholesterol: 90mg

Keywords: Use leftover roasted chicken for quicker prep. Add beans or veggies like bell peppers to the filling for extra nutrition. Assemble ahead of time; just cover tightly before baking.