Description
This Chicken Enchiladas with Sour Cream White Sauce recipe features tender shredded chicken and melted Monterey Jack cheese wrapped in soft flour tortillas, all generously covered in a creamy, flavorful white sauce made with sour cream, green chilies, and spices. Baked to perfection until bubbly and golden, these enchiladas offer a comforting twist on a classic Mexican dish, perfect for family dinners or gatherings.
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
Assembly
- 8 small flour tortillas (6-inch size)
- 1 cup shredded Monterey Jack cheese (for topping)
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
Garnish
- Fresh cilantro (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Sprinkle in the garlic powder, onion powder, cumin, salt, and black pepper, then stir thoroughly to evenly distribute the seasonings.
- Assemble the Enchiladas: Lay a flour tortilla flat on a clean surface and spoon about 1/4 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process with all the tortillas until the dish is filled with rolled enchiladas.
- Prepare the Sour Cream Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour continuously for about 1 minute to create a roux. Gradually pour in the chicken broth while whisking to avoid lumps, and cook the mixture for 3 to 4 minutes or until it thickens. Remove the pan from heat and stir in the sour cream and diced green chilies until fully combined. 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 is melted, bubbly, and starting to turn golden.
- Garnish and Serve: Once baked, remove the enchiladas from the oven and sprinkle with fresh cilantro if desired. Serve immediately while hot and enjoy with your choice of sides or toppings.
Notes
- Rotisserie chicken can be used as a time-saving shortcut, or alternatively, cook and shred chicken breasts or thighs.
- Flour tortillas provide a soft texture, but corn tortillas offer a more authentic flavor and can be used if preferred.
- For added heat, include sliced jalapeños or a dash of hot sauce in the filling or as a topping.
- You can prepare and assemble the enchiladas a day in advance; just cover and refrigerate before baking.
- To thicken the white sauce, add a tablespoon of cream cheese or extra shredded cheese when mixing in the sour cream.
- Feel free to swap Monterey Jack cheese with cheddar, Pepper Jack, or Colby Jack for different taste variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, creamy white sauce enchiladas
