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 favorite. Tender shredded chicken is wrapped in warm tortillas, smothered in a tangy sour cream sauce, and baked until bubbly and golden. Perfect for a comforting weeknight dinner or entertaining guests.
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 mixing bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese. Set aside.
- Step 2: Add garlic powder, onion powder, cumin, salt, and black pepper to the chicken mixture. Stir well to evenly distribute the seasonings.
- Step 3: Lay a flour tortilla flat and spoon about 1/4 cup of the chicken filling into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.
- Step 4: Repeat with the remaining tortillas and filling until all are arranged in the baking dish.
- Step 5: 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, forming a smooth paste (roux).
- Step 6: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
- Step 7: Remove the saucepan from the heat. Stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.
- Step 8: Pour the sour cream sauce evenly over the assembled enchiladas.
- Step 9: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Step 10: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Step 11: Garnish with fresh cilantro before serving to add a bright, fresh touch.
Tips & Variations
- Use rotisserie chicken to save time, or roast and shred your own for a fresher taste.
- For a spicier version, add chopped jalapeños or a dash of hot sauce to the filling or sauce.
- Swap Monterey Jack with cheddar or a Mexican cheese blend if preferred.
- Make the sauce dairy-free by substituting sour cream with a plant-based alternative.
- For extra richness, stir in a bit of cream cheese along with the sour cream in the sauce.
Storage
Store leftover enchiladas 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 about 15-20 minutes until heated through. You can also microwave individual portions, but the sauce may separate slightly.
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 day ahead. Store them covered in the refrigerator and bake just before serving.
What can I serve with chicken enchiladas?
These enchiladas go well with Spanish rice, refried beans, a light salad, guacamole, or salsa for a balanced and flavorful meal.
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy twist on a classic Mexican favorite. Tender shredded chicken is seasoned and mixed with melted Monterey Jack cheese, then rolled inside soft flour tortillas. Smothered in a rich, tangy sour cream white sauce with diced green chilies, this dish bakes to bubbly, golden perfection. Garnished with fresh cilantro, it’s perfect served with rice, beans, or a fresh salad for a comforting and flavorful meal.
Ingredients
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)
- 1 cup shredded Monterey Jack cheese (for topping)
- Fresh cilantro for garnish (optional)
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
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 to the mixture. Stir well to evenly distribute the seasonings throughout the chicken mixture.
- Assemble the Enchiladas: Lay a flour tortilla flat on a clean surface. Spoon approximately 1/4 cup of the seasoned chicken and cheese mixture down the center of the tortilla. 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 snugly in the dish.
- Prepare the Sour Cream Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about 1 minute until the mixture forms a smooth paste (roux). Gradually add the chicken broth while whisking continuously to avoid lumps. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens. Remove the saucepan from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning if necessary.
- Assemble and Bake: Pour the prepared sour cream sauce evenly over the assembled 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 the enchiladas uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Garnish and Serve: Remove the enchiladas from the oven and optionally sprinkle with fresh cilantro for added color and flavor. Serve warm, paired with Spanish rice, refried beans, or a fresh side salad.
Notes
- Rotisserie chicken saves time but shredded cooked chicken breast or thighs also work well.
- For a spicier kick, add diced jalapeños or hot sauce to the filling mixture or sauce.
- If you prefer corn tortillas, lightly warm them to prevent cracking when rolling.
- Leftover enchiladas make a great breakfast—add scrambled eggs and top with salsa.
- Customize toppings with diced tomatoes, avocado slices, or sour cream at serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, sour cream white sauce, Mexican casserole, baked enchiladas, Monterey Jack cheese, creamy enchiladas
