White Chicken Enchiladas with Green Chili & Sour Cream Sauce
This enchilada recipe is quick and easy to make, perfect for a weeknight meal! Cooked chicken is shredded and mixed with chili powder and shredded cheese. Then the chicken mixture is rolled up in tortillas and placed in a baking dish. Next a sauce is made with butter, flour, chicken broth, sour cream, green chilies, onion powder, garlic powder and black pepper. The sauce is poured over the tortillas and more shredded cheese is sprinkled on top before baking the enchiladas in the oven.
Course
Entree
Prep Time10minutes
Cook Time25minutes
Servings8people
Ingredients
3boneless, skinless chicken breasts,cooked and shredded
½tspchili powder
2 ½cupsshredded Monterey Jack cheesedivided
8soft flour tortillas
3tbspbutter
3tbspflour
2cupschicken broth
1cupsour cream
4ozdiced green chilies1 can
1tspdried oregano
½tsponion powder
½tspgarlic powder
¼tspblack pepper
Instructions
Preheat oven to 350 F. Grease 9x13 baking pan with non-stick cooking spray.
Mix cooked chicken, chili powder and 1 cup cheese together. Roll up in tortillas and place in pan.
In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add in broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream, chilies, oregano, onion powder, garlic powder and pepper. Make sure that sauce doesn’t boil – sour cream will curdle!
Pour over enchiladas and top with remaining cheese.
Bake for 20 to 22 minutes and then place on HIGH broil for 3 minutes to brown the cheese.