I loved chicken enchiladas, but I’m not a crazy fan of the enchiladas red sauce. Sometimes for me, the red sauce can be so overwhelming in taste that I can’t taste the other flavors in the platter. And my acid reflux sometimes goes against anything red. Discovering this recipe was a gift from heaven, a light-tasting sour cream sauce with a bit of heat from the green chilies. Try this delicious recipe for Chicken Enchiladas with Sour Cream White Sauce, and enjoy it with your family and friends.
- (10) small soft flour tortillas
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- (2 1/2) cups shredded and cooked chicken
- 3 cups Monterey Jack cheese – shredded
- 3 tbsp butter
- (4oz) can dice green chilies
- Preheat oven 350 degrees.
- Combine shredded chicken and a cup of cheese.
- Fill tortillas with the mixture above, and roll each one, then put in a greased 9×13 pan.
- Add and melt butter in a pan over medium heat.
- Stir flour into the butter and whisk for a minute overheat.
- Add broth and whisk, cook over heat until it’s thick and bubbles up
- Take the heat off and add in sour cream and chilies. (Make sure the heat is not too hot to avoid curdling from the sour cream.)
- Add and pour mixture over enchiladas and add remaining cheese to the top.
- Bake in the oven for 20-23 minutes, then you will want to broil for 3 minutes to brown the cheese. Enjoy!
There are a few methods you can cook chicken for this recipe. Inside the oven, you can roast a few chicken pieces. Add and drizzle a little bit of olive oil over them and season with salt and pepper and cook for 35-45 minutes.
For this, you can use corn tortillas, but I find flour tortillas rolling up easier without tearing like corn tortillas.