White Chicken Enchiladas with Green Chile Sour Cream Sauce
White Chicken Enchiladas with Green Chile Sour Cream Sauce is a Mexican main course. This recipe serves 6. One serving contains 486 calories, 26g of protein, and 31g of fat. For $1.49 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 37694 would say it hit the spot. This recipe from Let's Dish Recipes requires shredded chicken, chicken broth, fresh cilantro, and jack cheese. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is pretty good. Try White Chicken Enchiladas with Green Chile Sour Cream Sauce, Cheesy Chicken Enchiladas with Sour Cream Green Chile Sauce, and Chicken and White Bean Enchiladas with Creamy Green Chile Sauce for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
3 tablespoons butter
2 cups chicken broth
3 tablespoons flour
8 soft taco size flour tortillas
Chopped, fresh cilantro for garnish
1 (4 oz) can diced green chiles
2 cups shredded Monterrey jack cheese, divided
Salt and pepper, to taste
2 cups shredded cooked chicken
1 cup sour cream
Equipment:
baking pan
oven
sauce pan
frying pan
whisk
Cooking instruction summary:
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.
Step by step:
1. Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.
2. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.
3. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter.
4. Add the flour; cook and stir for 1 minute.
5. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
6. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
7. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.
Nutrition Information:
covered percent of daily need
