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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
