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To create the perfect Creamy Chicken Enchiladas with Sour Cream White Sauce, it's essential to understand the key ingredients that contribute to their delicious flavor and texture.

Creamy Chicken Enchiladas with Sour Cream White Sauce

Savor the comforting flavors of Creamy Chicken Enchiladas with Sour Cream White Sauce! This easy recipe is packed with tender shredded chicken, gooey cheese, and a rich, tangy sauce, all wrapped in warm corn tortillas. Perfect for family dinners or gatherings, these enchiladas are sure to delight! Learn the step-by-step preparation and tips for serving this delicious dish. Discover the joy of cooking! #ChickenEnchiladas #ComfortFood #EasyRecipes #MexicanCuisine #DinnerIdeas #Foodie
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Ingredients
  

For the Enchiladas:

2 cups cooked, shredded chicken

1 cup shredded cheddar cheese (divided)

1 cup shredded Monterey Jack cheese (divided)

1 can (10 oz) diced green chilies

1 tsp ground cumin

1 tsp garlic powder

12 corn tortillas

Fresh cilantro for garnish (optional)

For the Sour Cream White Sauce:

1 cup sour cream

1 cup chicken broth

1 cup heavy cream

1 tbsp flour

1 tbsp olive oil

1 tsp onion powder

1 tsp salt

½ tsp black pepper

½ tsp lime juice

Instructions
 

Prepare the Filling:

    - In a large mixing bowl, combine the cooked, shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, diced green chilies, cumin, and garlic powder. Mix well and set aside.

      Make the Sour Cream White Sauce:

        - In a saucepan over medium heat, heat the olive oil. Once hot, add the flour and whisk for 1 minute until it forms a paste. Gradually pour in the chicken broth while continuously whisking to avoid lumps.

          - Add in the sour cream, heavy cream, onion powder, salt, black pepper, and lime juice. Continue to whisk and heat until the sauce thickens slightly, about 5 minutes. Remove from heat.

            Assemble the Enchiladas:

              - Preheat your oven to 350°F (175°C).

                - In a large baking dish, pour half of the sour cream white sauce on the bottom.

                  - Take each corn tortilla, fill it with about 1/4 cup of the chicken mixture, roll it up, and place it seam-side down in the baking dish. Continue this process until all tortillas are filled and placed in the dish.

                    Add the Sauce and Cheese:

                      - Pour the remaining sour cream white sauce over the enchiladas, ensuring they are well-coated.

                        - Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.

                          Bake:

                            - Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

                              - Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                                Serve:

                                  - Allow the enchiladas to cool for a few minutes. Garnish with fresh cilantro, if desired, and serve with additional sour cream or salsa on the side.

                                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6