Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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; 8 small flour tortillas (6-inch size); 1 cup shredded Monterey Jack cheese (for topping); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; Fresh cilantro (optional)

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 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 one 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 remaining tortillas and filling.

Step 4: Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a smooth paste.

Step 5: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.

Step 6: Remove the saucepan from heat and stir in sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.

Step 7: Pour the sour cream sauce evenly over the assembled enchiladas in the baking dish.

Step 8: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the sauce.

Step 9: 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 10: Garnish with fresh cilantro before serving, if desired.

Tips & Variations

Use rotisserie chicken to save time, or cook and shred your own chicken breasts for a homemade touch.

Flour tortillas give a soft texture; switch to corn tortillas for a more traditional flavor.

Add jalapeños or hot sauce to the filling or sauce for a spicier kick.

Prepare and assemble the enchiladas a day in advance; keep refrigerated and bake when ready to serve.

Add an extra tablespoon of cream cheese or more shredded cheese to the sauce for a thicker, richer consistency.

Try different cheeses like cheddar, Pepper Jack, or Colby Jack for varied flavor profiles.

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 minutes or until heated through. You can also microwave individual portions until hot, though oven reheating helps retain texture better.

FAQs

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used for a more authentic taste, but they tend to be less flexible than flour tortillas. To prevent cracking, soften them by warming in a dry skillet or wrapping in a damp cloth before assembling.

Can I make this recipe ahead of time?

Absolutely! You can assemble the enchiladas and refrigerate them uncovered or covered for up to 24 hours. When ready, simply bake as directed, adding a few extra minutes to the baking time if baking straight from the fridge.