Description
Make easy, creamy white chicken enchiladas using a simple sour cream sauce for a quick weeknight dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 flour tortillas (8-inch)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (4 ounce) can green chilies, drained
- 1/2 cup chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the green chilies, chicken broth, sour cream, salt, and pepper. Cook, stirring constantly, until the sauce is heated through and smooth. Do not boil.
- Remove the sauce from the heat. Stir in 1/2 cup of the shredded Monterey Jack cheese until melted into the sauce.
- Dip each tortilla briefly in the warm sauce to soften it slightly.
- Place about 1/4 cup of the shredded chicken down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
- Pour any remaining white sauce evenly over the rolled enchiladas.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
- Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Notes
- You can use rotisserie chicken to save preparation time.
- Warm the tortillas slightly in the microwave before rolling to prevent tearing.
- For a tangier sauce, substitute 1/4 cup of the sour cream with plain Greek yogurt.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 28
- Cholesterol: 85