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
Scale
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
