Chicken Enchiladas with Sour Cream White Sauce Recipe

Introduction

Chicken enchiladas with sour cream white sauce offer a creamy, flavorful twist on a classic Mexican favorite. Filled with tender shredded chicken and topped with a rich, tangy sauce, this dish is perfect for family dinners or casual entertaining.

Ingredients

• 2 cups shredded cooked chicken
• 8 flour tortillas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced tomatoes (optional for topping)
• 1/4 cup chopped fresh cilantro (optional for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a bowl, combine the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles.
3. Step 3: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
4. Step 4: Slowly whisk in the chicken broth and bring the mixture to a simmer, cooking until thickened.
5. Step 5: Remove from heat and stir in the sour cream and the remaining green chiles until smooth.
6. Step 6: Spoon the chicken mixture evenly into each tortilla, roll up, and place seam-side down in a greased baking dish.
7. Step 7: Pour the sour cream sauce over the enchiladas, spreading it evenly.
8. Step 8: Sprinkle the remaining shredded cheese on top.
9. Step 9: Bake uncovered for 20-25 minutes until bubbly and golden on top.
10. Step 10: Garnish with diced tomatoes and chopped cilantro if desired. Let rest for 5 minutes before serving.

Tips & Variations

• For extra spice, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
• Substitute Monterey Jack with cheddar or pepper jack cheese for a different flavor profile.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
• Leftover enchiladas can be reheated in the oven to retain crispiness or microwaved for convenience.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also freeze the enchiladas before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the other ingredients.

Is it possible to make this recipe dairy-free?

You can substitute sour cream with a dairy-free alternative like coconut yogurt, and use vegan cheese to adapt this recipe for a dairy-free diet.

Chicken Enchiladas with Sour Cream White Sauce Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy comfort food delight featuring shredded chicken wrapped in flour tortillas, baked with a luscious sour cream and green chile sauce, and topped with melted Monterey Jack cheese. Perfect for a satisfying family dinner with optional fresh tomato and cilantro garnishes.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Filling

• 2 cups shredded cooked chicken
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons diced green chiles (from 4 oz can, divided)

Tortillas

• 8 flour tortillas

Sour Cream White Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 1/2 tablespoons diced green chiles (remaining from 4 oz can)

Toppings (optional)

• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups shredded Monterey Jack cheese (remaining)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
2. Prepare the Filling: In a mixing bowl, combine the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles. Mix well to evenly distribute the ingredients.
3. Make the Sour Cream Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, ensuring it doesn’t brown.
4. Add Chicken Broth: Gradually whisk in the chicken broth, stirring continuously until the mixture comes to a gentle simmer and thickens into a creamy sauce.
5. Incorporate Sour Cream and Chiles: Remove the saucepan from heat and stir in the sour cream along with the remaining diced green chiles. Mix thoroughly until the sauce is smooth and creamy.
6. Assemble Enchiladas: Spoon the chicken mixture evenly onto each flour tortilla. Roll each tortilla tightly and place it seam-side down in a greased baking dish, arranging them snugly.
7. Pour Sauce and Add Cheese: Evenly pour the sour cream white sauce over the rolled enchiladas, then sprinkle the remaining shredded Monterey Jack cheese on top for a cheesy crust.
8. Bake: Place the baking dish uncovered in the preheated oven. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese has melted and turned golden.
9. Garnish and Serve: Remove from the oven and allow the enchiladas to rest for 5 minutes. Garnish with diced tomatoes and chopped fresh cilantro if desired, then serve warm.

Notes

• Using cooked chicken from a rotisserie or leftover chicken can save time.
• Flour tortillas work best for rolling and baking without cracking.
• Adjust the amount of green chiles to your desired spice level.
• Optional toppings like diced tomatoes and cilantro add freshness and color.
• Letting the enchiladas rest after baking helps the sauce thicken slightly for easier serving.

Keywords: chicken enchiladas, sour cream sauce, Mexican dinner, baked enchiladas, creamy enchiladas, shredded chicken recipe, Monterey Jack cheese enchiladas