Chicken Enchiladas Sour Cream White (Druckversion)
Enjoy soft tortillas filled with chicken, covered in a creamy white sauce and golden cheese for a comforting Tex-Mex meal.
# Zutatenliste:
→ Filling
01 -
3 cups shredded cooked chicken, preferably rotisserie
02 -
1 cup shredded Monterey Jack cheese, divided
03 -
1/4 cup canned chopped green chiles, drained
→ Tortillas
04 -
8 soft flour tortillas, about 8 inches each
→ White Sauce
05 -
4 tablespoons unsalted butter
06 -
1/4 cup all-purpose flour
07 -
2 cups chicken broth
08 -
1 cup sour cream, full-fat preferred
09 -
1/4 cup canned chopped green chiles, drained
→ Topping
10 -
1 cup shredded Monterey Jack cheese
11 -
1 ripe tomato, diced (optional)
12 -
1/4 cup chopped fresh cilantro (optional)
# Schritt-für-Schritt-Zubereitung:
01 -
In a bowl, combine shredded cooked chicken, 1/2 cup of the Monterey Jack cheese, and 1/4 cup chopped green chiles. Mix until just blended without overworking to keep the filling light.
02 -
Heat flour tortillas briefly in a microwave or dry skillet for about 20 seconds to ensure pliability and prevent cracking during assembly.
03 -
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and lightly golden. Gradually add chicken broth, whisking constantly to create a smooth sauce. Simmer until thickened, about 2-3 minutes. Remove from heat. Let cool slightly before stirring in sour cream and remaining 1/4 cup green chiles. Blend until smooth and creamy.
04 -
Spread a spoonful of chicken filling along the center of each tortilla. Roll tightly and arrange, seam-side down, in a lightly greased 9x13-inch baking dish.
05 -
Pour sour cream white sauce evenly over the rolled tortillas, covering thoroughly to prevent drying. Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
06 -
Preheat oven to 375°F. Bake, uncovered, for 20–25 minutes until bubbles form at the edges and the top is golden. For extra browning, broil for 2–3 minutes, watching carefully.
07 -
Remove from oven and let rest 5–10 minutes for the sauce to thicken. Top with diced tomato and fresh cilantro if desired. Serve hot.
# Zusätzliche Hinweise:
01 -
Grate cheese fresh for optimal melt and stretch, as pre-shredded varieties contain anti-caking agents.
02 -
Allowing the dish to rest after baking improves the texture and ease of serving.
03 -
Warm tortillas before filling to reduce risk of tearing and ensure even rolls.
04 -
To avoid curdling, let the roux cool slightly before incorporating sour cream into the sauce.