White Chicken Enchiladas with Green Chile Sour Cream Sauce
I’m always in the mood for enchiladas but I always feel a little bit guilty about not using a homemade enchilada sauce. I usually get the Trader Joe’s red enchilada sauce but I feel like I’m cheating! But now, I’ve finally found an enchilada recipe with a delicious creamy white sauce that is completely homemade.
You first start by filling the tortillas with a bit of shredded chicken and Monterey Jack cheese. I use Trader’s Joe’s jalapeno Monterey Jack - my absolute favorite cheese in the world. Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. These simple ingredients create such a creamy sauce with just the right amount of spice from the chiles. Once the sauce is poured over the enchiladas, they are topped off with a little more jalapeno Monterey Jack and then they’re baked for about 20-25 minutes.
It’s simple, quick, delicious, and completely homemade.
White Chicken Enchiladas with Green Chile Sour Cream Sauce (adapted from Let’s Dish):
Yields 4-6 servings
- 8-10 flour tortillas
- 2 cups shredded cooked chicken
- 2 cups shredded Monterrey Jack cheese, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 (4 ounce) can diced green chiles
- Chopped cilantro, for garnish
Preheat the oven to 425 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a medium bowl, combine the chicken and 1 cup Monterey Jack cheese.
Lay the tortilla on a plate; spoon a heaping 2-3 tablespoons of the chicken mixture in the center.
Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.
Melt the butter in a large saucepan over medium heat.
Stir in the flour until browned, about 1 minute.
Add the chicken broth and cook, whisking frequently, until thickened, about 2-3 minutes.
Stir in the sour cream and green chiles.
Distribute the green chile sour cream mixture in an even layer over the enchiladas.
Top with remaining 1 cup Monterey Jack cheese.
Place into oven and bake until lightly golden and bubbly, about 20-25 minutes.
Serve immediately, garnished with cilantro.
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