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.
Ingredients
Scale
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)
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 black pepper. Stir well to evenly distribute the seasonings throughout the mixture.
- 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.
- 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.
- 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.
- 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.
- 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
