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.
9x13-inch Baking Pan
- 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
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.
*I also added a little bit of medium cheddar cheese to the top of my enchiladas.
Calories: 381kcal | Carbohydrates: 20g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 724mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 340mg | Iron: 2mg