Chicken Enchiladas with Sour Cream White Sauce
Try this Chicken Enchiladas with Sour Cream White sauce recipe
Try this Chicken Enchiladas with Sour Cream White sauce recipe
- 2 cups chicken broth
- 1 cup sour cream
- 3 tablespoons butter
- 3 tablespoons flour
- be sure to folllow raining hot coupons on pinteres
- 10 small soft flour tortillas (you can use corn but i like
- 2 1/2 cups shredded and cooked chicken (we like to use rotiss
- 3 cups monterey jack cheese - shredded
- 4 oz can diced green chillies (i like medium - they are not
- Carbohydrate 35.4934124824523 g
- Cholesterol 1998.78437509611 mg
- Fat 424.694443782303 g
- Fiber 0 g
- Protein 461.753281254442 g
- Saturated Fat 140.487921686936 g
- Serving Size 1 1 recipe (2697g)
- Sodium 2033.21833349826 mg
- Sugar 35.4934124824523 g
- Trans Fat 34.8854154186042 g
- Calories 5922 calories
Step-by-step
- Preheat oven to 350 degrees
- Combine shredded chicken and 1 cup of cheese
- Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan
- Melt butter in a pan over medium heat
- Stir flour into butter and whisk for 1 minute over heat.
- Add broth and whisk together. Cook over heat until it's thick and bubbles up
- Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour cream will curdle)
- Pour mixture over enchiladas and add remaining cheese to top.
- Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
- Enjoy!
Limited counter space requires precise pan management when building a roux-based sauce for rolled bakes. Maintaining a strict workflow prevents clutter and scorched dairy.
- Cook the butter and flour mixture for exactly 60 seconds over medium heat to eliminate the raw starch taste without coloring the roux.
- Whisk chicken broth into the pan continuously to prevent lump formation as the liquid begins to thicken.
- Remove the pan from the heat entirely before blending in the sour cream to keep the dairy from breaking or curdling.
- Set the oven temperature to 350 degrees Fahrenheit for the initial 20 to 23 minutes of baking.
- Switch the oven to broil for the final 3 minutes to bubble and brown the Monterey Jack cheese topping.
Assembled pans hold up well in the refrigerator for up to 24 hours before baking, though longer storage causes flour tortillas to absorb excessive moisture and turn soft. Freezing unbaked rolls is not recommended because the high water content in sour cream separates upon thawing.
