Taco Rice Bowl Recipe

Introduction

These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, flavorful twist on a classic Mexican favorite. Packed with tender shredded chicken and melted cheese, they’re perfect for a comforting weeknight dinner or a casual gathering.

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 8 small flour tortillas (6-inch size)
• 2 cups shredded Monterey Jack cheese (divided)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper; stir well to evenly distribute the seasonings.
2. Step 2: Lay a flour tortilla flat and spoon about 1/4 cup of the seasoned chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and chicken filling.
3. Step 3: To make the sour cream sauce, melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until a paste forms.
4. Step 4: Gradually whisk in the chicken broth, continuing to stir to prevent lumps. Cook for 3-4 minutes until the sauce thickens slightly.
5. Step 5: Remove the saucepan from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.
6. Step 6: Pour the sour cream sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
8. Step 8: Remove from the oven and garnish with fresh cilantro if desired. Serve warm and enjoy.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful filling.
• Add a pinch of chili powder or cayenne pepper to the filling for extra heat.
• Swap Monterey Jack cheese with a mild cheddar or a Mexican cheese blend for different flavors.
• For a lighter version, substitute Greek yogurt for the sour cream in the sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave individual servings, but the sauce may separate slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these enchiladas?

Yes, you can freeze the assembled enchiladas before baking. Cover tightly with foil and freeze for up to 2 months. Bake them straight from the freezer, adding extra baking time as needed until heated throughout.

Can I make this recipe gluten-free?

Yes, use gluten-free flour tortillas and substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch to make this recipe gluten-free.

Taco Rice Bowl Recipe

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★★★★★

4.4 from 147 reviews

• Author: Gabriel
• Total Time: 45 minutes
• Yield: 8 enchiladas (serves 4-6) 1x

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Description

These Chicken Enchiladas with Sour Cream White Sauce feature tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy and flavorful sour cream sauce with melty Monterey Jack cheese. Baked to bubbly perfection and garnished with fresh cilantro, this comforting Mexican-inspired dish is perfect for a satisfying dinner.

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Ingredients

Scale 1x2x3x

Enchiladas

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 8 small flour tortillas (6-inch size)
• 2 cups shredded Monterey Jack cheese (divided)

Sour Cream White Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Garnish

• Fresh cilantro for garnish (optional)

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Instructions

1. Prepare the Filling: In a large mixing bowl, combine the 2 cups of shredded cooked chicken with 1 cup of shredded Monterey Jack cheese. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to season. Stir thoroughly to blend all ingredients evenly.
2. Assemble the Enchiladas: Lay a 6-inch flour tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken and cheese mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down into a greased 9×13-inch baking dish. Repeat this process for all tortillas, arranging them snugly in the dish.
3. Prepare the Sour Cream Sauce: Melt 3 tablespoons of butter in a medium saucepan over medium heat. Stir in 3 tablespoons of all-purpose flour and whisk constantly for about 1 minute to form a roux. Gradually whisk in 2 cups of chicken broth, continuing to stir to prevent lumps. Cook the sauce for 3 to 4 minutes until it thickens slightly. Remove from heat and stir in 1 cup sour cream and one 4-ounce can of diced green chilies until smooth. Taste the sauce and adjust seasoning if needed.
4. Assemble and Bake: Pour the prepared sour cream sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Preheat the oven to 350°F (175°C) and bake the enchiladas uncovered for 20 to 25 minutes, or until the cheese on top is melted and bubbly.
5. Garnish and Serve: Once baked, remove the enchiladas from the oven and sprinkle with fresh cilantro to enhance flavor and presentation. Serve warm and enjoy your creamy chicken enchiladas.

Notes

• Rotisserie chicken saves time but cooked shredded chicken from scratch works well too.
• Flour tortillas are recommended for their softness; corn tortillas can be used but may crack during rolling.
• Adjust the amount of green chilies to control the spice and flavor intensity.
• The sour cream must be stirred in off-heat to prevent curdling.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: chicken enchiladas, sour cream sauce, baked enchiladas, Mexican casserole, cheesy enchiladas, quick dinner