Easy Sour Cream Chicken Enchiladas (White Sauce)
This Easy Sour Cream Chicken Enchiladas recipe is exactly the kind of meal that fills your belly and your heart.
Equipment
- 1 Pressure Cooker
- 1 Oven
- 1 Saucepan
- 1 Whisk
- 1 Baking Dish Greased
Ingredients
Main ingredients
- 3.5 cups cooked chicken shredded or cubed, skin removed
- 8 8-inch tortillas flour or corn
- 3 ounces salsa verde
- 1.5 cups monterey jack cheese
- ¼ cup butter
- ¼ cup flour
- 16 ounces chicken broth
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup sour cream
- 4 ounces canned green chilies
- ½ cup cilantro roughly chopped
- Leftover salsa verde for serving
- ¼ cup cotija cheese or queso fresco crumbled
Instructions
Instructions
- Preheat the oven to 350°F. You’ll need this ready so it’s hot when the enchiladas go in after the pressure cooker step.
- In a saucepan over medium heat, melt butter. When it’s melted, stir in the flour and cook for about a minute. This is your roux that thickens the sauce.
- Gradually whisk in chicken broth along with garlic powder and onion powder. Keep stirring till the sauce thickens, usually around 5 minutes.
- Remove from heat and mix in sour cream and salsa verde. This white sauce is creamy and tangy, kinda irresistible.
- Now grab a big bowl. Combine shredded chicken with half the monterey jack cheese and a third of the white sauce. Mix till its all incorporated.
- Fill each tortilla with a good scoop of chicken mixture, then roll 'em up. Place cooled rolled tortillas seam-side down inside a greased baking dish. Don’t crowd them or sauce can leak out.
- Pour the rest of the white sauce over the tortillas, spread it out kinda evenly. Then sprinkle the remaining monterey jack cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and kinda golden. That’s when you know it’s ready to pull out and enjoy.
Notes
You might be wondering why you need two kinds of cheese. Monterey jack melts nice and smooth in the filling and on top while cotija adds a little salty pop when sprinkled at the end. Salsa verde brings a tangy twist that balances the richness of sour cream and butter in the sauce. The chicken broth helps make the sauce just thick enough without being heavy. This mix is simple but it hits all the right notes. For more cheesy dishes, see our Garlic Parmesan Chicken recipe packed with flavor.