Sour Cream Chicken Enchiladas (Print Format)

Flour tortillas filled with seasoned chicken and topped with creamy homemade sour cream sauce. Perfect Mexican comfort food.

# Ingredients:

→ Chicken Filling

01 - 1 pound cooked chicken, shredded into bite-sized pieces
02 - 1 can (14.5 oz) diced tomatoes, well drained
03 - 1 can (4 oz) diced green chiles
04 - 1 tablespoon taco seasoning

→ Creamy Sour Cream Sauce

05 - 1/4 cup unsalted butter
06 - 1/4 cup all-purpose flour
07 - 14.5 oz chicken broth
08 - 1 cup sour cream

→ Assembly

09 - 10 large flour tortillas, 10-inch size
10 - 8 oz Monterey Jack cheese, freshly shredded

# Steps:

01 - Preheat your oven to 400°F and spray a 9x13-inch baking dish with cooking spray. Set it aside for later.
02 - In a medium bowl, mix together the shredded chicken, drained tomatoes, green chiles, taco seasoning, and 3/4 cup of the shredded cheese until everything is well combined.
03 - Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook, stirring constantly, until it's bubbly. Slowly whisk in the chicken broth, stirring constantly until it comes to a boil. Remove from heat and stir in the sour cream until smooth.
04 - Pour just enough of the creamy sauce to coat the bottom of your prepared baking dish - this keeps the enchiladas from sticking.
05 - Spoon about 1/2 cup of the chicken mixture onto each tortilla and roll them up tightly. Place each enchilada seam-side down in the baking dish so they stay closed.
06 - Pour the remaining creamy sauce over all the enchiladas, making sure they're completely covered. Sprinkle the rest of the cheese evenly over the top.
07 - Bake uncovered for about 20 minutes until the cheese is melted and bubbly, the sauce is bubbling around the edges, and the tortillas are just starting to get golden.

# Tips:

01 - Save yourself time by using pre-cooked rotisserie chicken, leftover shredded chicken, or even frozen shredded chicken that's been thawed.
02 - Make sure to drain those diced tomatoes really well so your filling doesn't get watery and make the tortillas soggy.
03 - The key to smooth sauce is adding the broth slowly while whisking constantly - this prevents lumps from forming.
04 - These enchiladas are perfect for meal prep - assemble them ahead and refrigerate, then bake when you're ready to eat.
05 - Serve with your favorite Mexican sides like rice, beans, guacamole, or a fresh salad for a complete meal.

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