Sour Cream Chicken Enchiladas (Print)
Tender chicken and chilies rolled in tortillas, covered with homemade sour cream sauce and melted cheese. Comforting Mexican-inspired dish.
# Ingredients:
→ Filling
01 -
1 kg cooked and shredded chicken
02 -
1 can (410g) diced tomatoes, drained
03 -
1 can (115g) diced green chiles
04 -
1 tablespoon taco seasoning
→ Sauce
05 -
60g unsalted butter
06 -
30g all-purpose flour
07 -
430ml chicken broth
08 -
240g sour cream
→ Assembly
09 -
10 flour tortillas (25cm)
10 -
225g Monterey Jack cheese, shredded
# Directions:
01 -
Preheat oven to 200°C. Lightly coat a 23x33cm baking dish with cooking spray and set aside.
02 -
In a medium bowl, combine shredded chicken, drained tomatoes, green chiles, taco seasoning, and 170g of the shredded cheese. Mix thoroughly until well incorporated.
03 -
Melt butter in a medium saucepan over medium-low heat. Add flour and cook the roux until bubbly. Gradually whisk in chicken broth, stirring continuously until mixture comes to a boil. Remove from heat and stir in sour cream until smooth.
04 -
Pour a thin layer of sauce to coat the bottom of the prepared baking dish to prevent sticking.
05 -
Spoon approximately 120g of chicken mixture onto each tortilla and roll tightly. Place seam-side down in the baking dish.
06 -
Pour remaining sauce evenly over the rolled enchiladas, ensuring complete coverage. Sprinkle remaining cheese over the top.
07 -
Bake uncovered for 20 minutes until cheese is melted and bubbly, sauce is bubbling at the edges, and tortillas begin to brown.
# Notes:
01 -
For best results, allow enchiladas to rest for 5 minutes before serving to set the filling.