Chicken Enchiladas with Sour Cream White Sauce

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10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese – shredded
3 tablespoons butter
4oz can diced green chillies (I like medium – they are not spicy at all)


Preheat broiler to 350 degrees
Combine chicken and 1 cup of cheddar
Fill tortillas with the blend above and roll every one at that point place in a lubed 9×13 pan
Dissolve the butter in a pan over medium heat
Mix flour into the butter and let it sit for a few moments underheat.
Cook together over heat until it’s thick and air pockets up
Take off heat and include sour cream and chilies.
Pour mix over enchiladas and add remaining cheddar to the top.
Heat in the broiler for 20-23 minutes then you will need to cook for 3 minutes to brown the cheddar.

Nutrition Info:

Per Serving: 797 calories; 51.9 g total fat; 172 mg cholesterol; 1013 mg sodium. 33.2 g carbohydrates; 49.8 g protein;

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