Chicken Enchiladas with Sour Cream White Sauce Recipe
Introduction
These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, flavorful twist on a classic Mexican dish. Tender shredded chicken is wrapped in soft flour tortillas, smothered in a rich sour cream sauce, and baked with melted cheese for a comforting meal perfect for any night.
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
- Step 1: In a large bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and pepper; stir well to season evenly.
- Step 2: Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling.
- Step 3: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a paste.
- Step 4: Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3-4 minutes.
- Step 5: Remove from heat and stir in sour cream and diced green chilies until smooth. Adjust seasoning if needed.
- Step 6: Pour the sour cream sauce evenly over the arranged enchiladas. Sprinkle the remaining 1 cup of cheese on top.
- Step 7: Preheat the oven to 350°F (175°C). Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
- Step 8: Garnish with fresh cilantro, if desired, and serve warm.
Tips & Variations
- Use rotisserie chicken for quick prep or roast your own chicken breasts for extra flavor.
- Flour tortillas offer softness, but you can substitute corn tortillas for a more authentic texture.
- Add jalapeños or hot sauce to the filling or sauce to increase the heat.
- Make the sauce thicker by adding extra cheese or a tablespoon of cream cheese.
- Try swapping Monterey Jack with cheddar, Pepper Jack, or Colby Jack cheese for different flavor profiles.
- Prepare and assemble the enchiladas up to one day in advance; refrigerate and bake before serving.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 10-15 minutes until heated through, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used for a more traditional taste, but they are less flexible. To prevent cracking, warm them before filling and rolling.
Is sour cream necessary for the sauce?
Sour cream adds creaminess and tang to the sauce, but you can substitute with Greek yogurt or cream cheese for a similar texture and flavor.
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 50 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
Description
These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy take on classic enchiladas, featuring tender shredded chicken wrapped in soft flour tortillas and smothered with a rich sour cream and green chili sauce. Baked to bubbly perfection and garnished with fresh cilantro, this comforting dish is perfect for family dinners or special gatherings.
Ingredients
Filling and Enchiladas
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided into 1 cup for filling and 1 cup for topping)
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 (optional)
Instructions
- Prepare the Filling: 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 pepper to the mixture, stirring well to evenly distribute the seasonings.
- Assemble the Enchiladas: Lay a flour tortilla flat and spoon about 1/4 cup of the seasoned chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process for all tortillas, arranging them side by side in the dish.
- Prepare the Sour Cream White Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about 1 minute until a paste forms. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens. Remove from heat and stir in the sour cream and diced green chilies until smooth. Taste the sauce and adjust seasoning if needed.
- Assemble and Bake: Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly on top. Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the enchiladas from the oven and sprinkle fresh cilantro on top if desired. Serve warm, paired with your favorite sides or toppings.
Notes
- Rotisserie chicken is a time saver, but boiled or roasted chicken breasts can also be used.
- Flour tortillas provide softness; use corn tortillas for a more authentic texture and flavor.
- Add jalapeños or hot sauce for an extra spicy kick.
- This recipe can be prepared in advance by assembling the enchiladas and refrigerating them, then baking before serving.
- To thicken the sauce, add extra cheese or a tablespoon of cream cheese while making the sauce.
- Try swapping Monterey Jack cheese with cheddar, Pepper Jack, or Colby Jack for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, sour cream sauce, baked enchiladas, Mexican recipe, shredded chicken enchiladas, creamy enchiladas, Monterey Jack cheese enchiladas
