Chicken Enchiladas with Sour Cream Sauce
We love enchiladas. Any kind, any time. This recipe is a good one to change it up from the traditional red sauce with a creamy white sauce. This version is very mild, as it compliments the chicken and creamy sauce. Heat can be added with tossing in a few more peppers or even a jalapeno.
Once again, this was a request from our visiting daughter, so on this night we doubled the recipe. She ate 4 enchiladas!
Gather the ingredients
The poblano is optional but we like the flavor it adds. The sweetness of red bell pepper pairs nicely with the creaminess of the dish.
Get those chicken or turkey leftovers out for this one!
Chop and then add the veggies to the hot oil
Sautee until softened. Then it’s time to add the chicken, cilantro and cheese.
After warming the tortillas in oil, start to roll the chicken, veggie and cheese mixture in. Place seam side down in the 9x13 pan. Often you will get more than 12 enchiladas from this recipe, depending how tightly you stuff them.
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Last one!
If they start to tear, there is too much stuffing. Once all the tortillas are rolled it’s time to make the sauce.
After softening the butter, whisk in the flour quickly and continue whisking until smooth. After that it’s time to add the chicken broth.
Oh my, they look so good! (Yikes - look at that well used oven!!)
Serve them hot!
They should be bubbly and there should still be plenty of sauce to cover. If you have additional sauce, serve on the side.
Chicken Enchiladas with Sour Cream Sauce
Ingredients
- 12 corn tortillas
- 3 cups cooked chicken or turkey diced or shredded (great use of leftovers!)
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 fresh poblano, diced
- 1/4 cilantro (plus more for serving if desired)
- 6 oz Monterey Jack cheese, shredded
- Oil for sautéing
- 1/4 cup butter
- 1/4 all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can chopped green chilis, drained (optional)
- 2 oz. shredded Monterey Jack Cheese
- 1/2 cup diced green onions
- 1/2 cup chopped fresh cilantro
Instructions
- Heat oil in a frying pan. When hot, add the onion, pepper and poblano. Sautee until onion is translucent and veggies are soft. Add the chicken, cheese and cilantro. Toss all together. Move to a bowl until ready to stuff tortillas.
- If needed, add additional oil to the pan (up to 2 tablespoons). Fry tortillas, one at a time, make them soft and pliable. Drain between layers of paper towels and keep warm.
- When tortillas are complete begin to roll, adding the chicken mixture. Place in 9x13 pan, seam side down until all tortillas are completed with chicken mixture inside. Set aside.
- Pre-heat the oven to 350 degrees.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk until the mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chilis. Heat thoroughly but do not boil. Pour the desired amount over the enchiladas. Some can be reserved to serve on the side.
- Bake covered at 350 degrees until heated and the sauce is bubbly. Remove covering and top with remaining Monterey Jack cheese for 5 minutes.
- Garnish with chopped green onions and cilantro. Enjoy!
