Most white chicken enchiladas that I have seen include a can of cream of chicken soup, which I still like, but when I came across this recipe that included a green chili and sour cream sauce, I was sold (green chili's are seriously one of my favorite foods- hence all the Mexican recipes!)!
Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. I dare say this is now our favorite enchilada recipe
White Chicken Enchiladas with Green Chili & Sour Cream Sauce
Ingredients:
Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. I dare say this is now our favorite enchilada recipe
White Chicken Enchiladas with Green Chili & Sour Cream Sauce
Ingredients:
- 8 soft flour tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chillies
- 1 tsp dried cilantro
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp Chili powder (optional)
Instructions:
- Preheat oven to 350 degrees. Grease a 9x13 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, can of chilies, cilantro, black pepper, onion powder, and garlic powder. 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.
*I also added a little bit of medium cheddar cheese to the top of my enchiladas.