Description
Indulge in a comforting dish of chicken enchiladas with white sauce, where tender shredded chicken is wrapped in soft tortillas and bathed in a creamy, dreamy sauce. This recipe is perfect for cozy family dinners or festive gatherings, delivering bold flavors that will delight your guests. Finished with a sprinkle of fresh cilantro and served alongside guacamole, these enchiladas transform simple ingredients into an unforgettable dining experience.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup sour cream
- 8 small corn or flour tortillas
- 2 cups shredded Monterey Jack cheese
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cloves fresh garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and coat a baking dish with nonstick cooking spray.
- In a medium pot, boil the chicken until fully cooked (about 20 minutes). Shred the chicken and set aside.
- In a saucepan, melt butter over medium heat. Sauté minced garlic for one minute until fragrant.
- Stir in flour, gradually whisk in chicken broth, and simmer until thickened (about five minutes). Mix in sour cream and season with salt and pepper.
- Fill each tortilla with shredded chicken and cheese, roll tightly, and place seam-side down in the baking dish. Pour the white sauce over the top and sprinkle with extra cheese.
- Bake uncovered for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg