White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe
Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.
Serving8
Ingredients
- 3 boneless, skinless chicken breasts, cooked and shredded
- ½ teaspoon chili powder
- 2½ cups shredded Monterey Jack cheese, divided
- 8 soft flour tortillas
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilies, 1 can
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
- Mix cooked chicken, chili powder (optional) and 1 cup of 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 broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
Notes
*I also added a little bit of medium cheddar cheese to the top of my enchiladas.
Nutrition
Calories: 381 kcal · Carbohydrates: 20 g · Protein: 21 g · Fat: 24 g · Saturated Fat: 13 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 724 mg · Potassium: 357 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 650 IU · Vitamin C: 6 mg · Calcium: 340 mg · Iron: 2 mg