My family loves Mexican food, so in addition to our fairly regular taco night I often whip up a batch of these simple Chicken Enchiladas with White Sauce. We also enjoy the more traditional enchiladas with red sauce, but lately this cheesy sour cream version has been our favorite. I don’t recall where I first found this recipe. It’s simple enough that after you make it once or twice you won’t need the recipe, and trust me when I say you’ll be making this more than once.
This dish is what I call perfection, really. The simplicity of the dish and the ooey gooey white sauce is comfort food at it’s finest. I recommend serving these enchiladas with some Spanish rice and a salad.
- 10 soft flour taco shells, medium size
- 1 rotisserie chicken, shredded (about 2 cups)
- 2 cups shredded Mexican cheese blend
- 1 cup chunky salsa (mild)
- 1 can (4 ounces) diced green chilies
- ½ teaspoon salt
- 3 tablespoons butter
- 2 cups chicken broth
- 3 tablespoons flour
- 1 cup sour cream
- Preheat oven to 350 degrees F. Prepare pan by lightly spraying with cooking oil. Set aside.
- In a large bowl, mix together shredded chicken, 1½ cups of the cheese, salsa, green chilies, and salt.
- Spread one large heaping spoonful of the chicken mixture onto the end of a taco shell. Roll up the taco shell, and place it seam down into the prepared pan. Repeat for the remaining shells.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for one minute. Add the chicken broth and continue to whisk until smooth. Stir in the sour cream and remove from heat.
- Pour the sauce evenly over the enchiladas, completely coating in between each enchilada and down the sides. Top with the reserved ½ cup of cheese.
- Bake for 20 – 23 minutes. Turn the broiler onto high and broil for 2 – 3 minutes, until the cheese is slightly browned and completely melted.
- Remove from the oven and serve warm.
Dig in and enjoy! What’s your family’s favorite Mexican dish?