🌮🧀 Creamy Sour Cream Chicken Enchiladas ✨🐔

400°F (200°C)

Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of butter.

Set aside while preparing the filling and sauce.

2️⃣ Make the Chicken Filling
In a large mixing bowl, combine:

Shredded chicken 🐔
Drained diced tomatoes 🍅
Diced green chiles 🌶️
Taco seasoning 🌮
¾ cup shredded Monterey Jack cheese 🧀
Mix thoroughly until all ingredients are evenly distributed.

The filling should be flavorful, moist, and well combined without being watery.

💡 Be sure to drain the tomatoes well to prevent soggy enchiladas.

3️⃣ Create the Homemade Sour Cream Sauce
Place a medium saucepan over medium-low heat.

Melt:

¼ cup butter 🧈
Once melted, gradually whisk in:

¼ cup flour 🌾
Continue whisking for approximately 2–3 minutes until the mixture becomes smooth and lightly bubbly.

Do not allow it to brown.

Slowly pour in:

14.5 oz chicken broth 🍲
Whisk constantly to prevent lumps from forming.

Continue cooking until the sauce thickens and coats the back of a spoon.

Remove from heat.

Allow the mixture to cool slightly before whisking in:

1 cup sour cream 🥛
Whisk until completely smooth and silky.

4️⃣ Prepare the Baking Dish
Spread a thin layer of the sour cream sauce across the bottom of the prepared baking dish.

This creates a moisture barrier that prevents sticking and keeps the enchiladas tender.