Chicken Enchiladas with Sour Cream White Sauce Recipe

Introduction

Chicken enchiladas with sour cream white sauce offer a creamy and comforting twist on a classic Mexican favorite. Packed with tender shredded chicken, melted cheese, and a flavorful sauce, this dish is perfect for family dinners or casual gatherings.

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 one flour tortilla flat and spoon about 1/4 cup of the 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 the remaining tortillas and 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 it forms a paste.
4. Step 4: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
5. Step 5: Remove the saucepan from heat and stir in the sour cream and diced green chilies until the sauce is smooth. Taste and adjust seasoning if needed.
6. Step 6: Pour the sour cream sauce evenly over the assembled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on 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: Garnish with fresh cilantro before serving for added flavor and a bright presentation.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor to the filling.
• For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the filling or sauce.
• Swap Monterey Jack with a Mexican cheese blend for more authentic taste.
• Try corn tortillas instead of flour for a gluten-free option, but warm them first to prevent cracking.

Storage

Store leftover enchiladas covered 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 for 15-20 minutes, or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and prepare the sauce a few hours in advance. Keep them covered in the refrigerator and bake just before serving.

Can I freeze chicken enchiladas with sour cream sauce?

Freezing is possible but the sour cream sauce may change texture slightly after thawing. For best results, freeze the assembled but unbaked enchiladas and bake from frozen, adding extra baking time as needed.

Chicken Enchiladas with Sour Cream White Sauce Recipe

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★★★★★

4.9 from 125 reviews

• Author: Olivia
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4-6) 1x

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Description

These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, flavorful twist on a classic Mexican favorite. Shredded chicken mixed with Monterey Jack cheese is rolled into soft flour tortillas, smothered in a rich sour cream and green chili sauce, topped with more cheese, and baked to bubbly perfection. Perfect for a comforting family dinner or weekend gathering.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Enchiladas

• 8 small flour tortillas (6-inch size)

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 cup shredded Monterey Jack cheese

Garnish

• Fresh cilantro for garnish (optional)

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Instructions

1. 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 black pepper. Stir well to evenly distribute the seasonings throughout the mixture.
2. Assemble the Enchiladas: Lay a 6-inch 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 the remaining tortillas and filling until the dish is filled.
3. Prepare the Sour Cream Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the all-purpose flour and whisk constantly for about 1 minute until it forms a paste (roux). Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
4. Incorporate Sour Cream and Chilies: Remove the saucepan from heat and stir in the sour cream and diced green chilies until smooth. Taste the sauce and adjust seasoning if necessary.
5. Assemble and Bake: Pour the sour cream sauce evenly over the 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, or until the cheese is melted and bubbly.
6. Garnish and Serve: Remove the enchiladas from the oven and sprinkle with fresh cilantro, if using. Serve hot for a deliciously creamy and cheesy Mexican-inspired meal.

Notes

• Rotisserie chicken is a great shortcut to prepare the filling quickly.
• Use careful rolling to avoid the enchiladas unraveling during baking.
• You can substitute Monterey Jack cheese with a Mexican cheese blend or mild cheddar if preferred.
• For a spicier sauce, consider adding chopped jalapeños or a dash of cayenne pepper.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: chicken enchiladas, sour cream sauce, Mexican recipe, baked enchiladas, creamy enchiladas, comfort food