Wednesday, April 14, 2010

White Chicken Enchiladas with Green Chile Sour Cream Sauce

The recipe I'm sharing with you today is a rock star. We loved these enchiladas so much the first time I made them that I've already made them two more times, before I ever even got the chance to blog about them. And I really can't wait to make them again. They're simple, flavorful, and incredibly delicious. I don't know what else to say about them. Just look at this gorgeous pan of food:

Now go make them for dinner tonight.

White Chicken Enchiladas with Green Chile Sour Cream Sauce
source: Home Cooking with Sonya

8-10 soft taco size flour tortillas

2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired

1. Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.

2. In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.

3. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.


Kat said...

oh my gosh. Looks amazing!

Sonya said...

They are soooo good aren't they! Im making them again this

Julie said...

These look so great... I love mexican :)

caroline k said...

made this for dinner tonight and my hubby said they were the best enchiladas he has ever had!! thanks!!

Katie said...

Made these and then blogged about them they were that good. Daniel told me after hesitating for a second or two after I asked if they were better than mine if he preferred these...he finally said yes!

Merut said...

I love finding enchilada recipes that don't use red chile sauce. Plus I love sour cream! Thanks for the idea.

claire said...


I just happened upon your blog and so glad I did!

Desi said...

Hey Cassie! I made these wonderful enchiladas and posted about them, and linked back to your blog of course! Thanks so much for supplying such a delish recipe :) Check out my blog post if you want!

Anonymous said...

Good recipe,but needs some adjustments. Although the cream sauce was yummy, according to the recipe, there is no sauce added to the chicken mixture or to the bottom of the pan. This made the chicken mixture and the tortillas on the bottom of the pan very dry. Remember, the creamy sauce has flour so it is a thick creamy sauce not very liquidy. It didn't saturate the bottom of the pan well. My adjustments would be to add a little bit of green chile sauce, salt and pepper and a few tablespoons of sour cream into the chicken mixture. This will give it some moisture. I also add a little bit of the green chile sauce to the bottom of the casserole pan. This will give moisture to the bottom of the tortillas. If you don't want to put the sauce on the bottom you can dip the tortilla in the green sauce and then roll it up. Suggestion before doing that though, I would warm up the tortillas in a pan on the stove. No oil or anything. This will prevent the tortillas from breaking. Especially if you want to use corn tortillas like I do. One last adjustment, I sauteed some garlic into the butter before putting the rest of the ingredients. At the end I added a little bit of the green chili sauce and some cilantro to the creamy sauces well. This gave it extra flavor and then just continue to pour it on top of the tortillas. I hope the suggestions help

Nisha nehwal said...

The formula of your recipe is very amazing. It is as good as it takes to eat, it is also good to look at. You have been preparing more recipes like this.
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