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Chicken Enchiladas with Sour Cream White Sauce Recipe

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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/chicken-enchiladas-with-sour-cream-white-sauce-recipe/