These Chicken Enchiladas with Sour Cream offer a comforting twist on the classic Mexican favorite. Instead of a traditional red or green chili sauce, these enchiladas are smothered in a velvety white sauce made from chicken broth, sour cream, and fresh jalapeños. The filling is a simple yet satisfying mix of chopped cooked chicken, sautéed onions, and Monterey Jack cheese, all rolled into lightly fried corn tortillas. The result is a dish that is rich, creamy, and mildly spicy, with a perfect balance of textures from the soft tortillas and melted cheese. They bake until bubbly and golden, making them an ideal choice for family dinners, potlucks, or a cozy weeknight meal. Serve with fresh parsley and your favorite picante sauce for an extra kick.
Chicken Enchiladas With Sour Cream
Description
These Chicken Enchiladas with Sour Cream offer a comforting twist on the classic Mexican favorite. Instead of a traditional red or green chili sauce, these enchiladas are smothered in a velvety white sauce made from chicken broth, sour cream, and fresh jalapeños. The filling is a simple yet satisfying mix of chopped cooked chicken, sautéed onions, and Monterey Jack cheese, all rolled into lightly fried corn tortillas. The result is a dish that is rich, creamy, and mildly spicy, with a perfect balance of textures from the soft tortillas and melted cheese. They bake until bubbly and golden, making them an ideal choice for family dinners, potlucks, or a cozy weeknight meal. Serve with fresh parsley and your favorite picante sauce for an extra kick.Ingredients
Directions
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Melt butter in a heavy saucepan over low heat.
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Add flour and stir constantly until the mixture is smooth and consistent.
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Cook for about one minute, stirring constantly, to remove the raw flour taste.
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Gradually add chicken broth, stirring constantly to prevent lumps.
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Continue cooking over medium heat, stirring constantly, until the mixture is thickened and bubbling.
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Remove from heat and stir in the sour cream and chopped jalapeño peppers until well combined.
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Pour half of the sour cream sauce into the bottom of a lightly greased 12x8x2 inch baking dish and set aside.
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Heat vegetable oil in a medium skillet over medium heat.
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Fry corn tortillas for about 5 seconds on each side just until softened, adding more oil as needed.
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Drain fried tortillas well on paper towels.
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Place about 1 tablespoon each of chopped chicken, shredded cheese, and chopped onion onto each tortilla.
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Roll the tortillas up tightly and place them seam-side down in the baking dish over the reserved sauce.
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Pour the remaining sour cream sauce evenly over the top of the enchiladas.
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Bake at 425ðF (220ðC) for 20 minutes.
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Sprinkle the remaining shredded cheese on top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
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Garnish with chopped fresh parsley and serve with picante sauce on the side.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 62.1kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 102.5mg5%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
