Delicious Chicken Enchiladas with Sour Cream White Sauce:
Ingredients
2 cups cooked shredded chicken
1 cup sour cream
1 cup chicken broth
1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
8 flour tortillas
1 tablespoon olive oil
1 teaspoon garlic powder
Optional toppings: chopped cilantro, sliced green onions, diced tomatoes
Instructions
1. Prepare the White Sauce
In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
Add garlic powder and stir for about 30 seconds until fragrant.
Add sour cream and chicken broth, whisking until smooth.
Simmer gently for 3–5 minutes, stirring occasionally.
Remove from heat and set aside ½ cup of the sauce for topping.
2. Assemble the Enchiladas
Preheat oven to 350°F (175°C).
Warm the flour tortillas slightly so they are easier to roll.
Place a portion of shredded chicken in the center of each tortilla.
Sprinkle cheese over the chicken.
Roll the tortillas tightly and place them seam-side down in a greased baking dish.
3. Add Sauce and Bake
Pour the remaining white sauce evenly over the rolled enchiladas.
Sprinkle a little extra cheese on top.
Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly.
4. Serve
Remove from oven and let cool for a few minutes.
Drizzle with the reserved sauce and top with cilantro, green onions, or tomatoes if desired.
Serve warm.
Tips:
For extra flavor, you can sauté the shredded chicken with a bit of onion and bell pepper before rolling.
This recipe works well with corn tortillas if you prefer.
Leftovers keep well in the fridge for 2–3 days and can be reheated in the oven.
